Rice-Ah-Roni recipe

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Ingredients

1 ½ teaspoons kosher salt, plus more as needed
⅛ teaspoon freshly ground black pepper
⅛ teaspoon ground coriander
⅛ teaspoon mustard powder
⅛ teaspoon celery salt
⅛ teaspoon paprika
⅛ pinch ground turmeric
⅛ teaspoon cayenne pepper
3 tablespoons unsalted butter
½ cup finely diced onions
⅔ cup uncooked orzo pasta
1 ⅓ cups uncooked long-grain white rice
3 cups good-quality chicken broth
1 tablespoon freshly chopped parsley

Nutrition Info

297.4 calories
carbohydrate: 51.4 g
cholesterol: 18.3 mg
fat: 6.7 g
fiber: 1.5 g
protein: 6.8 g
saturatedFat: 3.8 g
servingSize: -
sodium: 1097.6 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix together salt, pepper, coriander, mustard powder, celery salt, paprika, turmeric, and cayenne pepper in a small bowl.

  2. Melt butter in a large skillet over medium-high heat. Add diced onion and pasta. Cook and stir until onions soften and pasta turns golden brown, 4 to 6 minutes. Stir in spice blend, cook and stir about 30 seconds. Add rice and stir until rice is coated with butter, about 1 minute.

  3. Pour in chicken broth. Bring to a simmer. Stir, reduce heat to low. Cover with a tight-fitting lid, cook for 17 minutes. Remove from heat, let covered skillet sit for 5 minutes. Remove lid and stir in parsley, fluffing rice and breaking up any clumps.

Recipe Yield

6 servings

Recipe Note

Here's my version of what's often called 'the San Francisco treat,' although the next time I see this served here will be the first time. I used real chicken broth and a variety of seasonings.

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