I love rice-o-roni. The rice and pasta mixture is such a
complimentary flavor to most meals. Having this mixture pre-made in your pantry
will make dinner prep faster. This recipe easily doubles or triples so you can make it in bulk which is cheaper than storing the box form.
I found this recipe online and have loved it
ever since. I’ve adapted it slightly to fit my own tastes, but here is
the original so you can adapted it to your own tastes and liking.
In a large mixing bowl add rice,
Orzo pasta,
Parsley,
Chicken bouillon,
Onion powder,
Garlic powder,
Thyme
Black pepper,
Mix all together,
Then divide into one cup increments.
I like to put mine in
food savers bags so it keeps the flavors fresh.
Ingredients:
2 cups rice
1 cup orzo pasta
¼ cup parsley
4 tablespoons chicken bullion
2 teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon thyme
¼ teaspoon black powder
2 tablespoons butter
Directions:
Melt 2 tablespoons butter in a warm skillet.
Add 1 cup rice mixture to the skillet and stir until the
pasta becomes golden brown, about 5 minutes.
Add 2 ¾ cups of water to the skillet. Bring the water to a
boil and make sure to stir the rice mixture.
When the water boils, cover the mixture and reduce the heat
to low. Let the mixture simmer for 20 to 25 minutes, or until the water has
been adsorbed and the rice is cooked through.
Fluff the rice mixture with a spoon before serving and then
enjoy!
