Boxed rice mixes are a thing of the past, especially when you know how to make a healthier, cheaper, and tastier seasoned rice pilaf yourself.
Growing up, I really loved the boxed rice and pasta pilaf known as “the San Francisco treat”. Rice-a-Roni was a staple in our home, my dad stocking up on boxes and boxes of chicken and beef flavor when they went on sale. Without fail, it served as a side dish to our skillet pork chops or baked chicken.
Sometime, in my newlywed years, I learned how to make Rice Pilaf. It was a game changer. Who knew that the boxed rice mixes were really simple pilafs in disguise? And that you could make it yourself?! Madison Avenue guarded this well-kept secret from us unsuspecting children of the 80s whose moms worked and whose home economics funding got cut.
What a revelation!
I’ve been making Simple Rice Pilaf for years. Adapting it toward the rice and ‘roni style involved upping the seasonings and throwing in some orzo.
That was easy.
I used white rice for this recipe which I buy for 50 cents a pound in the ginormous bags. The homemade chicken broth was “free”. The seasonings, orzo, and butter, were in pretty minimal amounts. I’d say we made three times the amount of a boxed variety for about half the price.
Recipe: Seasoned Rice Pilaf
Ingredients
- 1/4 cup butter
- 2 cups uncooked white, long-grain rice
- 1/4 cup uncooked orzo pasta
- 1 teaspoon paprika
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- 2 1/2 cups chicken broth
- 2 cups water
Instructions
- In a large skillet with a lid, melt the butter over medium heat. Add the rice and orzo.
- Saute until rice the becomes opaque and the orzo starts to brown lightly.
- Stir in the spices.
- Add the chicken broth and water and bring to a slight boil. Cover and reduce the heat. Cook for 20 minutes, covered, until liquid is absorbed. Fluff with a fork, season with salt and pepper, and serve.
Cooking time: 25 minute(s)
Number of servings (yield): 8
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Seasoned Rice Pilaf or Rice-a-Roni Without the Box is a post from: Good Cheap Eats. All rights reserved © Jessica Getskow Fisher