Dinner dilemmas solved! Whether you’re craving quick comfort food after a long day or need a crowd-pleasing side for your next gathering, these 19 Flavorful Rice-A-Roni recipes are your secret weapon. From cozy classics to exciting twists, there’s a perfect dish for every occasion waiting in this roundup. Let’s dive in and discover your new favorite go-to meal!
Cheesy Broccoli Rice A Roni Casserole
This comforting casserole transforms a boxed mix into a creamy, cheesy family meal that’s perfect for busy weeknights. Think of it as a shortcut to a cozy dinner that feels homemade, with tender broccoli and a golden, bubbly top that everyone will love.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 (6.8-ounce) box of Chicken Flavor Rice-A-Roni
– 2 cups of fresh broccoli florets, chopped into bite-sized pieces
– 1 cup of shredded sharp cheddar cheese, divided
– 1/2 cup of sour cream, full-fat for richness
– 1/4 cup of unsalted butter, cut into cubes
– 2 1/4 cups of water
– 1/2 teaspoon of garlic powder, for aromatic depth
– 1/4 teaspoon of freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with non-stick cooking spray.
2. In a large skillet over medium-high heat, combine the Rice-A-Roni, including the seasoning packet, with the unsalted butter cubes. Toast the mixture for 2-3 minutes, stirring constantly, until the pasta is lightly golden and fragrant—this enhances the nutty flavor.
3. Carefully pour in the 2 1/4 cups of water, then add the chopped fresh broccoli florets, garlic powder, and freshly ground black pepper. Bring to a boil, then reduce the heat to low, cover the skillet, and simmer for 15 minutes, or until the rice is tender and most of the liquid is absorbed.
4. Remove the skillet from the heat and stir in 3/4 cup of the shredded sharp cheddar cheese and the full-fat sour cream until fully melted and creamy, ensuring no lumps remain for a smooth texture.
5. Transfer the mixture to the prepared baking dish and spread it evenly with a spatula. Sprinkle the remaining 1/4 cup of shredded sharp cheddar cheese on top.
6. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and the edges are lightly browned. For a crispier top, broil on high for the final 1-2 minutes, watching closely to prevent burning.
7. Let the casserole rest for 5 minutes before serving to allow it to set slightly. When you scoop into it, you’ll find a creamy, velvety base with tender-crisp broccoli and a gooey cheese pull in every bite. Try pairing it with a simple green salad or topping it with crispy breadcrumbs for added crunch.
Spicy Jalapeño Rice A Roni Skillet
Wondering how to transform a simple boxed mix into a restaurant-worthy skillet meal? This Spicy Jalapeño Rice A Roni Skillet does just that, combining the convenience of a pantry staple with fresh, bold ingredients for a dish that’s both easy and impressive. Follow these methodical steps to build layers of flavor and achieve perfect texture every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (6.8 oz) box of Rice A Roni Spanish Rice mix
– 2 tablespoons of rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 fresh jalapeño peppers, seeds removed and finely chopped
– 2 plump garlic cloves, minced
– 1 (14.5 oz) can of fire-roasted diced tomatoes, undrained
– 2 cups of low-sodium chicken broth, warmed
– 1/2 cup of shredded sharp cheddar cheese
– 1/4 cup of fresh cilantro leaves, roughly chopped
– 1/4 cup of full-fat sour cream, for serving
Instructions
1. Heat the rich extra virgin olive oil in a large, heavy-bottomed skillet over medium heat until it shimmers, about 1 minute.
2. Add the finely diced yellow onion and cook, stirring frequently, until it turns soft and translucent, approximately 4-5 minutes.
3. Stir in the finely chopped fresh jalapeño peppers and minced plump garlic cloves, cooking for 1 more minute until fragrant.
4. Pour the entire contents of the Rice A Roni Spanish Rice mix into the skillet, toasting the rice and vermicelli with the vegetables for 2 minutes, stirring constantly to prevent burning.
5. Add the undrained can of fire-roasted diced tomatoes and the 2 cups of warmed low-sodium chicken broth, scraping up any browned bits from the bottom of the skillet.
6. Bring the mixture to a boil, then immediately reduce the heat to low, cover the skillet tightly with a lid, and simmer for 20 minutes—do not stir during this time to allow the rice to steam properly.
7. After 20 minutes, remove the skillet from the heat and let it stand, covered, for 5 minutes to finish absorbing the liquid.
8. Fluff the rice gently with a fork, then sprinkle the shredded sharp cheddar cheese evenly over the top, letting the residual heat melt it slightly.
9. Garnish with the roughly chopped fresh cilantro leaves and serve immediately, topping each portion with a dollop of full-fat sour cream.
Kick back and enjoy the creamy, slightly spicy result where the tender rice absorbs the smoky tomatoes and sharp cheese melts into every bite. For a heartier meal, top with grilled chicken or black beans, or serve it alongside crisp tortilla chips for added crunch.
Garlic Parmesan Rice A Roni Delight
Begin by gathering your ingredients for this comforting weeknight dish that transforms a pantry staple into a creamy, garlicky delight. This Garlic Parmesan Rice A Roni Delight is surprisingly simple to make and delivers restaurant-quality flavor right at your kitchen table.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (6.8 oz) box of classic Rice-A-Roni (The San Francisco Treat)
– 2 tablespoons of rich unsalted butter
– 1 tablespoon of fragrant extra virgin olive oil
– 2 cloves of fresh garlic, minced
– 2 cups of low-sodium chicken broth
– 1/2 cup of freshly grated Parmesan cheese
– 1/4 cup of heavy cream
– 1 tablespoon of finely chopped fresh parsley
– 1/4 teaspoon of finely ground black pepper
Instructions
1. In a large skillet or saucepan, melt 2 tablespoons of rich unsalted butter with 1 tablespoon of fragrant extra virgin olive oil over medium heat.
2. Add the rice and vermicelli mix from the 1 (6.8 oz) box of classic Rice-A-Roni to the skillet and toast, stirring frequently, for 3-4 minutes until the pasta turns a light golden brown. (Tip: Toasting the pasta deepens the nutty flavor of the final dish).
3. Add 2 cloves of fresh garlic, minced, to the skillet and cook for 1 minute, stirring constantly, until fragrant.
4. Carefully pour in 2 cups of low-sodium chicken broth and the seasoning packet from the Rice-A-Roni box. Stir to combine.
5. Bring the mixture to a boil, then immediately reduce the heat to low and cover the skillet with a tight-fitting lid.
6. Simmer the rice for 15 minutes without lifting the lid. (Tip: Keeping the lid on is crucial for the rice to absorb all the liquid properly).
7. After 15 minutes, remove the skillet from the heat. Let it stand, still covered, for 5 full minutes.
8. Uncover the skillet and fluff the rice gently with a fork.
9. Stir in 1/2 cup of freshly grated Parmesan cheese and 1/4 cup of heavy cream until the cheese is fully melted and the mixture is creamy.
10. Fold in 1 tablespoon of finely chopped fresh parsley and 1/4 teaspoon of finely ground black pepper. (Tip: Adding the parsley last preserves its vibrant color and fresh flavor).
Let this dish rest for a couple of minutes before serving to allow the flavors to meld. The result is a luxuriously creamy rice with a perfect al dente bite from the toasted pasta, enveloped in a savory, cheesy sauce with a pronounced garlic aroma. Serve it as a decadent side to roasted chicken or top it with seared shrimp for a complete, satisfying meal.
Lemon Herb Rice A Roni with Grilled Chicken
Diving into a comforting meal that’s both easy to prepare and bursting with flavor, this Lemon Herb Rice A Roni with Grilled Chicken is a weeknight dinner hero. It combines the zesty brightness of lemon with aromatic herbs and perfectly grilled chicken for a satisfying, all-in-one dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 package (6.8 oz) Rice A Roni Long Grain & Wild Rice mix
– 1.5 lbs boneless, skinless chicken breasts, patted dry with paper towels
– 2 tbsp rich extra virgin olive oil, divided
– 1 small yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 2 cups low-sodium chicken broth
– 1 tbsp freshly squeezed lemon juice
– 1 tsp dried oregano
– 1 tsp dried thyme
– 1/4 cup freshly chopped parsley
– 1/4 tsp finely ground black pepper
– 1 lemon, thinly sliced for garnish
Instructions
1. Preheat a grill or grill pan to medium-high heat (about 400°F).
2. Brush the chicken breasts with 1 tbsp of the extra virgin olive oil and season both sides with the finely ground black pepper.
3. Place the chicken on the grill and cook for 6-7 minutes per side, until the internal temperature reaches 165°F and the exterior has distinct grill marks. Tip: Avoid moving the chicken too soon to get those beautiful sear lines.
4. Remove the chicken from the grill, transfer to a cutting board, and let it rest for 5 minutes to allow the juices to redistribute.
5. While the chicken rests, heat the remaining 1 tbsp of extra virgin olive oil in a large skillet over medium heat.
6. Add the finely diced yellow onion and cook for 3-4 minutes, stirring occasionally, until it becomes translucent and fragrant.
7. Stir in the minced fresh garlic and cook for 30 seconds, just until aromatic to prevent burning.
8. Add the Rice A Roni mix (including the seasoning packet) to the skillet and toast for 1 minute, stirring constantly to coat the rice in the oil.
9. Pour in the low-sodium chicken broth, freshly squeezed lemon juice, dried oregano, and dried thyme, stirring to combine.
10. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 25 minutes, until the liquid is absorbed and the rice is tender. Tip: Keep the lid on to trap steam for perfectly fluffy rice.
11. After 25 minutes, remove the skillet from the heat and let it sit, covered, for 5 minutes to finish steaming.
12. Fluff the rice with a fork, then stir in the freshly chopped parsley.
13. Slice the rested grilled chicken into 1/2-inch thick strips.
14. Serve the lemon herb rice on plates, top with the sliced chicken, and garnish with thin lemon slices. Tip: For extra zest, squeeze a bit of fresh lemon juice over the chicken just before serving.
Vibrant and aromatic, this dish offers a delightful contrast of textures—tender, herb-infused rice paired with juicy, charred chicken. The lemon slices add a bright, tangy finish that elevates the entire meal, making it perfect for a cozy family dinner or an impressive yet easy entertaining option.
Creamy Mushroom Rice A Roni Soup
Brimming with cozy comfort, this Creamy Mushroom Rice A Roni Soup transforms a pantry staple into a luscious, one-pot meal. It’s a simple yet deeply satisfying dish that comes together with minimal fuss, perfect for a chilly evening when you crave something warm and nourishing.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (6.8 oz) box of Rice A Roni Long Grain & Wild Rice mix
– 8 oz of fresh cremini mushrooms, sliced
– 1 medium yellow onion, finely diced
– 2 cloves of fresh garlic, minced
– 4 cups of low-sodium chicken broth
– 1 cup of heavy cream
– 2 tbsp of unsalted butter
– 1 tbsp of rich extra virgin olive oil
– 1 tsp of finely ground black pepper
– 1/2 tsp of dried thyme
– Fresh parsley, chopped for garnish
Instructions
1. In a large pot or Dutch oven, heat 1 tablespoon of rich extra virgin olive oil and 2 tablespoons of unsalted butter over medium heat until the butter melts and foams slightly.
2. Add 1 finely diced medium yellow onion and cook for 5 minutes, stirring occasionally, until the onion turns soft and translucent.
3. Stir in 8 oz of sliced fresh cremini mushrooms and cook for 8 minutes, until they release their liquid and become golden brown. Tip: Avoid crowding the mushrooms to ensure they brown properly instead of steaming.
4. Add 2 minced cloves of fresh garlic and cook for 1 minute, just until fragrant.
5. Pour in the seasoning packet from the 6.8 oz box of Rice A Roni Long Grain & Wild Rice mix and stir for 30 seconds to toast the spices.
6. Add the rice from the box along with 4 cups of low-sodium chicken broth, 1 teaspoon of finely ground black pepper, and 1/2 teaspoon of dried thyme. Bring to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the rice is tender and has absorbed most of the liquid. Tip: Keep the lid on to trap steam and cook the rice evenly.
8. Stir in 1 cup of heavy cream and heat through for 2 minutes on low until warmed. Tip: Do not boil after adding cream to prevent curdling.
9. Remove from heat and let the soup rest for 5 minutes to thicken slightly.
10. Ladle into bowls and garnish with chopped fresh parsley.
Mouthwatering and velvety, this soup boasts a rich, earthy flavor from the mushrooms, balanced by the creamy broth and hearty wild rice. The texture is wonderfully thick and comforting, with each spoonful offering a mix of tender rice and savory bites. For a creative twist, top it with a sprinkle of crispy fried onions or serve alongside a crusty baguette for dipping.
Mexican Style Rice A Roni with Black Beans
Wondering how to bring the vibrant flavors of Mexico to your weeknight dinner table? This Mexican Style Rice A Roni with Black Beans transforms a classic pantry staple into a hearty, satisfying meal with minimal fuss. Let’s walk through each simple step together to build layers of flavor in just one pot.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon of golden extra virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves of aromatic garlic, minced
– 1 (7.25 oz) box of classic Rice-A-Roni Spanish Rice mix
– 1 (15 oz) can of plump black beans, drained and rinsed
– 1 (14.5 oz) can of fire-roasted diced tomatoes, with their rich juices
– 2 cups of savory chicken broth (or vegetable broth)
– 1 teaspoon of warm ground cumin
– ½ teaspoon of smoky paprika
– ¼ cup of freshly chopped cilantro, for garnish
– ½ cup of crumbled queso fresco cheese, for serving
Instructions
1. Heat 1 tablespoon of golden extra virgin olive oil in a large, deep skillet or Dutch oven over medium heat until it shimmers.
2. Add 1 small finely diced yellow onion and cook for 4-5 minutes, stirring occasionally, until the onion turns soft and translucent.
3. Stir in 2 cloves of minced aromatic garlic and cook for 1 minute, just until fragrant—be careful not to let it burn.
4. Pour the entire contents of the 1 box of classic Rice-A-Roni Spanish Rice mix (including the seasoning packet) into the skillet and toast for 2 minutes, stirring constantly to coat the rice in the oil and lightly toast it.
5. Add 1 can of drained and rinsed plump black beans, 1 can of fire-roasted diced tomatoes with juices, 2 cups of savory chicken broth, 1 teaspoon of warm ground cumin, and ½ teaspoon of smoky paprika to the skillet.
6. Bring the mixture to a vigorous boil over high heat, then immediately reduce the heat to low and cover the skillet tightly with a lid.
7. Simmer gently for 20 minutes without lifting the lid—this allows the rice to steam properly and absorb all the liquid. (Tip: Resist the urge to peek, as it releases steam and can extend cooking time.)
8. After 20 minutes, remove the skillet from the heat and let it sit, still covered, for 5 minutes to allow the rice to finish steaming and become perfectly tender. (Tip: This resting period is key for fluffy, separate grains.)
9. Fluff the rice gently with a fork to incorporate all the ingredients evenly.
10. Stir in ¼ cup of freshly chopped cilantro just before serving to preserve its bright, fresh flavor. (Tip: For a creamier texture, you can stir in an extra splash of broth at this stage.)
11. Serve the rice hot, topped generously with ½ cup of crumbled queso fresco cheese.
Gently fluffed, this dish boasts a wonderfully tender texture with pops of creamy beans and tangy tomatoes in every bite. The smoky cumin and paprika meld beautifully with the seasoned rice mix for a deeply savory flavor that’s both comforting and exciting. Try serving it alongside grilled chicken or spooned into warm tortillas for a quick and delicious burrito bowl.
Savory Beef and Rice A Roni Stir Fry
Venturing into a quick weeknight dinner that’s both comforting and flavorful, this Savory Beef and Rice A Roni Stir Fry transforms pantry staples into a satisfying meal. Let’s walk through each step together to ensure success, even if you’re new to the stove.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 pound lean ground beef
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 (6.8-ounce) box beef-flavored Rice A Roni
– 2 cups low-sodium beef broth
– 1 cup frozen mixed vegetables (like peas and carrots)
– 2 tablespoons soy sauce
– 1 teaspoon finely ground black pepper
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 1 pound of lean ground beef to the skillet, breaking it into small crumbles with a wooden spoon as it cooks for 5–7 minutes until no pink remains.
3. Stir in 1 finely diced medium yellow onion and cook for 3–4 minutes until softened and translucent.
4. Add 2 minced cloves of fresh garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
5. Tip: Toasting the Rice A Roni first enhances its nutty flavor—pour the contents of the 6.8-ounce box into the skillet and stir constantly for 2 minutes until lightly golden.
6. Pour in 2 cups of low-sodium beef broth and 1 cup of frozen mixed vegetables, then bring the mixture to a boil.
7. Reduce the heat to low, cover the skillet tightly, and simmer for 15 minutes until the rice is tender and has absorbed most of the liquid.
8. Tip: Letting it rest covered off the heat for 5 minutes allows the flavors to meld and the texture to perfect.
9. Uncover and stir in 2 tablespoons of soy sauce and 1 teaspoon of finely ground black pepper until evenly distributed.
10. Tip: For a glossy finish, drizzle with an extra teaspoon of olive oil before serving.
11. Remove from heat and let stand for 2 minutes to thicken slightly.
Rely on this dish for its hearty, savory notes and tender-crisp vegetables that cling to each grain of rice. Serve it straight from the skillet with a sprinkle of fresh herbs, or pack it into lunch containers for a flavorful next-day meal that reheats beautifully.
Teriyaki Pineapple Rice A Roni Bowl
Brimming with sweet and savory flavors, this Teriyaki Pineapple Rice A Roni Bowl transforms a classic pantry staple into a vibrant, restaurant-worthy meal in under 30 minutes. It’s the perfect weeknight solution that feels both comforting and excitingly fresh.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 1 (6.9 oz) box Rice-A-Roni Fried Rice flavor
- 1 ½ cups cold water
- 1 tablespoon toasted sesame oil
- 2 tablespoons unsalted butter
- 1 cup fresh pineapple, cut into ½-inch chunks
- ½ cup store-bought teriyaki sauce
- 2 large green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Open the box of Rice-A-Roni Fried Rice and set the seasoning packet aside.
- Heat the toasted sesame oil and unsalted butter in a large skillet over medium-high heat until the butter melts and foams slightly, about 1 minute.
- Add the dry rice and vermicelli mix from the box to the skillet. Tip: Toast the mixture, stirring constantly, for 3-4 minutes until it turns a light golden brown and becomes fragrant; this builds a deep, nutty flavor base.
- Pour in 1 ½ cups of cold water and the contents of the seasoning packet. Stir to combine.
- Bring the mixture to a boil, then immediately reduce the heat to low. Cover the skillet tightly with a lid.
- Simmer for 15 minutes. Do not lift the lid during this time to ensure the rice steams properly.
- While the rice cooks, pat the fresh pineapple chunks dry with a paper towel to prevent excess moisture.
- After 15 minutes, remove the lid. The water should be fully absorbed, and the rice should be tender.
- Add the fresh pineapple chunks and ½ cup of store-bought teriyaki sauce to the skillet. Gently fold everything together until the rice is evenly coated. Tip: Let the mixture cook, uncovered, for 2-3 more minutes over medium heat to allow the sauce to thicken slightly and the pineapple to warm through.
- Remove the skillet from the heat. Sprinkle the thinly sliced green onions and toasted sesame seeds over the top. Tip: For the best texture, let the bowl sit for 2 minutes before serving; this allows the flavors to meld and the rice to set perfectly.
Remarkably satisfying, each bite offers a delightful contrast between the fluffy, savory rice and the juicy bursts of sweet pineapple. The teriyaki glaze creates a sticky, glossy coating that clings beautifully to every grain. For a creative twist, serve it in a hollowed-out pineapple half or top it with a crispy fried egg for added richness.
Spinach and Artichoke Rice A Roni Bake
Unwind after a busy day with this comforting casserole that transforms a boxed favorite into a creamy, vegetable-packed dinner. Using just a few simple ingredients, you’ll create a warm, bubbly bake that’s perfect for weeknights or casual gatherings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 (6.8-ounce) box of savory chicken-flavored Rice-A-Roni
– 2 tablespoons of rich extra virgin olive oil
– 1 (14-ounce) can of tender artichoke hearts, drained and quartered
– 5 ounces of fresh baby spinach leaves
– 1 (8-ounce) block of creamy cream cheese, softened to room temperature
– 1 cup of freshly grated sharp Parmesan cheese
– 1 cup of whole milk
– ½ teaspoon of finely ground black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with a thin layer of olive oil.
2. In a large skillet, heat 2 tablespoons of rich extra virgin olive oil over medium heat until shimmering, about 1 minute.
3. Add the entire box of savory chicken-flavored Rice-A-Roni, including the seasoning packet, and toast the pasta and rice for 3–4 minutes, stirring constantly, until golden and fragrant—this deepens the flavor.
4. Pour in 2 cups of water and bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the rice is tender.
5. Stir in 1 (14-ounce) can of tender artichoke hearts, drained and quartered, and 5 ounces of fresh baby spinach leaves, cooking for 2–3 minutes just until the spinach wilts.
6. In a medium bowl, combine 1 (8-ounce) block of creamy cream cheese, softened to room temperature, 1 cup of freshly grated sharp Parmesan cheese, 1 cup of whole milk, and ½ teaspoon of finely ground black pepper, whisking until smooth and lump-free—softening the cream cheese first prevents clumps.
7. Fold the creamy cheese mixture into the skillet with the rice and vegetables until evenly coated.
8. Transfer the mixture to the prepared baking dish, spreading it into an even layer, and bake at 375°F for 20–25 minutes until the top is golden brown and the edges are bubbly.
9. Let the bake rest for 5 minutes after removing it from the oven to allow it to set slightly for easier serving.
Delight in the creamy, cheesy texture that melds with the tender rice and pops of artichoke, while the spinach adds a fresh, earthy note. Serve it straight from the dish with a crisp green salad for a complete meal, or scoop it into bowls for a cozy, fork-tender experience that’s both hearty and satisfying.
Cajun Shrimp Rice A Roni Jambalaya
This Cajun-inspired dish transforms a boxed mix into a flavorful one-pot meal with juicy shrimp and aromatic vegetables. Think of it as a shortcut jambalaya that delivers big flavor with minimal fuss, perfect for a busy weeknight.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (6.8 oz) box Rice-A-Roni Spanish Rice mix
– 1 pound large raw shrimp, peeled and deveined
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 1 large green bell pepper, finely diced
– 2 stalks crisp celery, finely diced
– 3 cloves fresh garlic, minced
– 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
– 2 cups low-sodium chicken broth
– 1 tablespoon smoky paprika
– 1 teaspoon dried oregano
– 1/2 teaspoon cayenne pepper
– 1/4 cup fresh flat-leaf parsley, chopped
Instructions
1. Heat the rich extra virgin olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion, green bell pepper, and crisp celery to the hot oil. Sauté, stirring frequently, until the vegetables soften and the onion turns translucent, about 5-7 minutes.
3. Stir in the minced fresh garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
4. Add the entire contents of the Rice-A-Roni Spanish Rice mix (including the seasoning packet) to the skillet. Cook, stirring constantly, for 2 minutes to toast the rice and pasta.
5. Pour in the undrained can of fire-roasted diced tomatoes and 2 cups of low-sodium chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pan.
6. Add the smoky paprika, dried oregano, and cayenne pepper. Stir well to incorporate the spices.
7. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the skillet with a tight-fitting lid and simmer for 15 minutes. (Tip: Resist the urge to lift the lid during this time to ensure the rice cooks evenly.)
8. After 15 minutes, uncover the skillet. The liquid should be mostly absorbed and the rice tender. Arrange the peeled and deveined raw shrimp in a single layer on top of the rice mixture.
9. Re-cover the skillet and cook over low heat for 5-7 minutes, or just until the shrimp turn pink and opaque throughout. (Tip: The shrimp will continue to cook slightly from residual heat, so remove them from the heat as soon as they are no longer translucent.)
10. Remove the skillet from the heat. Let it stand, covered, for 5 minutes to allow the flavors to meld and any remaining liquid to be absorbed.
11. Fluff the rice gently with a fork and fold in the chopped fresh flat-leaf parsley. (Tip: For an extra kick, stir in a dash of hot sauce at this stage.)
You’ll love the tender, plump shrimp nestled in the savory, slightly spicy rice, with the fire-roasted tomatoes adding a subtle smokiness. Serve it straight from the skillet with crusty bread for soaking up the flavorful juices, or top individual bowls with a sprinkle of green onions for a fresh finish.
Tomato Basil Rice A Roni Risotto
Sometimes the simplest pantry staples can transform into something truly special with just a little technique. Start by gathering your ingredients and a large, heavy-bottomed pot or Dutch oven, as this will ensure even heat distribution for the perfect risotto.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tablespoon of rich extra virgin olive oil
– 1 tablespoon of creamy unsalted butter
– 1 small yellow onion, finely diced
– 2 cloves of aromatic garlic, minced
– 1 cup of Arborio rice
– 1/2 cup of dry white wine
– 4 cups of warm, low-sodium chicken broth
– 1 (14.5 oz) can of fire-roasted diced tomatoes, with their juices
– 1/2 cup of freshly grated Parmesan cheese
– 1/4 cup of chopped fresh basil leaves
– 1/2 teaspoon of fine sea salt
– 1/4 teaspoon of freshly cracked black pepper
Instructions
1. Place your large, heavy-bottomed pot over medium heat and add 1 tablespoon of rich extra virgin olive oil and 1 tablespoon of creamy unsalted butter.
2. Once the butter has fully melted and the oil shimmers, add 1 small finely diced yellow onion and cook, stirring frequently, for exactly 5 minutes until the onion is soft and translucent.
3. Add 2 cloves of minced aromatic garlic to the pot and cook for 1 more minute, just until fragrant.
4. Tip: Toasting the rice in the fat is key for flavor. Add 1 cup of Arborio rice to the pot and stir constantly for 2 minutes until the grains become slightly translucent at the edges.
5. Pour in 1/2 cup of dry white wine and cook, stirring, until the liquid is completely absorbed, which should take about 2 minutes.
6. Tip: Adding warm broth prevents the cooking temperature from dropping. Begin adding the 4 cups of warm, low-sodium chicken broth, one ladleful (about 1/2 cup) at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next. This process will take approximately 20-25 minutes.
7. After adding the second ladle of broth, stir in the entire can (14.5 oz) of fire-roasted diced tomatoes with their juices.
8. Continue the process of adding warm broth and stirring until the rice is tender but still has a slight bite (al dente) and the mixture is creamy.
9. Tip: Removing the pot from heat before adding cheese prevents graininess. Turn off the heat and stir in 1/2 cup of freshly grated Parmesan cheese, 1/4 cup of chopped fresh basil leaves, 1/2 teaspoon of fine sea salt, and 1/4 teaspoon of freshly cracked black pepper.
10. Let the risotto rest, covered, for 2 minutes off the heat to allow the flavors to meld.
Keep in mind that the final texture should be loose and creamy, not stiff. The fire-roasted tomatoes provide a subtle smoky sweetness that beautifully balances the savory Parmesan and fragrant basil. For a delightful twist, top each serving with a drizzle of high-quality olive oil and an extra sprinkle of cheese just before serving.
Sweet and Sour Rice A Roni with Vegetables
Now, let’s transform a box of rice pilaf mix into a vibrant, tangy-sweet skillet meal that’s perfect for busy weeknights. This Sweet and Sour Rice A Roni with Vegetables is a clever, budget-friendly twist that delivers big flavor with minimal fuss, using pantry staples and fresh produce. You’ll be amazed at how the simple sauce brings everything together in one pan.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (6.9 oz) box Rice-A-Roni Fried Rice or Chicken Flavor pilaf mix, including the seasoning packet
– 2 tablespoons fragrant toasted sesame oil
– 1 cup crisp, cold water
– 1/2 cup tangy rice vinegar
– 1/3 cup sweet, sticky honey
– 1/4 cup rich, full-bodied soy sauce
– 2 tablespoons bright, zesty ketchup
– 1 tablespoon finely grated fresh ginger root
– 2 cloves aromatic garlic, minced
– 1 medium firm red bell pepper, cut into 1-inch pieces
– 1 cup small, sweet frozen peas
– 2 thinly sliced green onions, for garnish
Instructions
1. In a small bowl, whisk together 1 cup crisp, cold water, 1/2 cup tangy rice vinegar, 1/3 cup sweet, sticky honey, 1/4 cup rich, full-bodied soy sauce, and 2 tablespoons bright, zesty ketchup until fully combined; set this sweet and sour sauce aside.
2. Heat 2 tablespoons fragrant toasted sesame oil in a large, deep skillet or Dutch oven over medium-high heat until it shimmers, about 1 minute.
3. Add the uncooked rice and vermicelli pieces from the Rice-A-Roni box to the hot oil and toast, stirring constantly, for 3–4 minutes until they turn a light golden brown and smell nutty.
4. Stir in 1 tablespoon finely grated fresh ginger root and 2 cloves aromatic garlic, minced, and cook for 30 seconds until fragrant.
5. Pour the prepared sweet and sour sauce into the skillet, followed by the seasoning packet from the Rice-A-Roni box, and stir to combine.
6. Bring the mixture to a lively boil, then immediately reduce the heat to low, cover the skillet tightly with a lid, and simmer for 15 minutes.
7. Uncover the skillet and gently stir in 1 medium firm red bell pepper, cut into 1-inch pieces, and 1 cup small, sweet frozen peas.
8. Re-cover the skillet and continue cooking on low heat for an additional 5–7 minutes, or until the rice is tender, the liquid is absorbed, and the vegetables are heated through.
9. Remove the skillet from the heat and let it stand, covered, for 5 minutes to allow the rice to steam and finish absorbing any residual moisture.
10. Fluff the rice mixture gently with a fork, then transfer to a serving dish and garnish with 2 thinly sliced green onions.
Zesty and satisfying, this dish offers a delightful contrast of sticky, slightly chewy rice with crisp-tender vegetables, all coated in a glossy, perfectly balanced sauce. For a creative twist, try serving it alongside pan-seared tofu or grilled chicken, or pack it cold for a vibrant next-day lunch that tastes even better as the flavors meld.
Curry Coconut Rice A Roni Pilaf
Kick off your weeknight dinner with a dish that transforms humble pantry staples into a fragrant, satisfying meal. This Curry Coconut Rice A Roni Pilaf combines the comforting texture of rice and pasta with the warm, aromatic spices of curry and the creamy richness of coconut milk. It’s a one-pot wonder that’s surprisingly simple to master, even for first-time cooks.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon of fragrant extra virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves of aromatic fresh garlic, minced
– 1 cup of long-grain white rice
– 1/2 cup of fine vermicelli pasta, broken into 1-inch pieces
– 1 1/2 tablespoons of vibrant yellow curry powder
– 1 (13.5-ounce) can of rich, full-fat coconut milk
– 1 1/2 cups of low-sodium chicken broth
– 1/2 teaspoon of fine sea salt
– 1/4 cup of fresh cilantro leaves, roughly chopped
Instructions
1. Heat 1 tablespoon of fragrant extra virgin olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat until it shimmers, about 1 minute.
2. Add 1 small finely diced yellow onion and cook, stirring frequently, until it turns soft and translucent, about 5 minutes.
3. Stir in 2 cloves of minced aromatic fresh garlic and cook for 30 seconds until fragrant. Tip: Avoid browning the garlic to prevent a bitter taste.
4. Add 1 cup of long-grain white rice and 1/2 cup of broken fine vermicelli pasta to the skillet. Toast the mixture, stirring constantly, for 3-4 minutes until the pasta turns a light golden brown and the rice becomes slightly opaque.
5. Sprinkle 1 1/2 tablespoons of vibrant yellow curry powder over the rice and pasta, stirring for 30 seconds to toast the spices and deepen their flavor.
6. Pour in 1 can of rich, full-fat coconut milk and 1 1/2 cups of low-sodium chicken broth. Add 1/2 teaspoon of fine sea salt and stir to combine all ingredients.
7. Bring the liquid to a vigorous boil, then immediately reduce the heat to low. Tip: A rapid boil helps evenly distribute the starch for a creamier texture.
8. Cover the skillet tightly with a lid and simmer for 18 minutes. Do not lift the lid during this time to ensure proper steaming.
9. After 18 minutes, remove the skillet from the heat. Let it stand, covered, for 5 minutes to allow the rice to finish absorbing any residual liquid. Tip: This resting period is crucial for achieving perfectly separate, fluffy grains.
10. Uncover the skillet and fluff the pilaf gently with a fork. Fold in 1/4 cup of roughly chopped fresh cilantro leaves until evenly distributed.
11. Serve the pilaf immediately while hot. Begin by spooning it onto plates or into bowls. The finished dish boasts a creamy, velvety texture from the coconut milk, with each grain of rice and piece of pasta distinct and tender. Its flavor is a harmonious blend of warm, earthy curry and subtle sweetness, punctuated by the fresh, herbal note of cilantro. For a creative twist, top it with grilled shrimp or roasted chickpeas for added protein, or serve it alongside simple roasted vegetables for a complete, colorful meal.
BBQ Pulled Pork Rice A Roni Casserole
Now, imagine a dish that combines the smoky, tender goodness of barbecue pulled pork with the comforting, savory embrace of a rice casserole. This BBQ Pulled Pork Rice A Roni Casserole is a clever, one-pan wonder that transforms simple pantry staples into a deeply satisfying family meal, perfect for a cozy weeknight dinner or a casual weekend gathering.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (6.8 oz) box of savory chicken-flavored Rice A Roni
– 1 pound of pre-cooked, smoky BBQ pulled pork
– 1 cup of shredded sharp cheddar cheese
– 1 (10.5 oz) can of condensed cream of mushroom soup
– 1 cup of whole milk
– 1 small yellow onion, finely diced
– 2 tablespoons of unsalted butter
– 1 tablespoon of Worcestershire sauce
– 1 teaspoon of garlic powder
– ½ teaspoon of freshly ground black pepper
– ¼ cup of chopped fresh parsley for garnish
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. In a large skillet over medium heat, melt the unsalted butter until it sizzles gently.
3. Add the finely diced yellow onion to the skillet and sauté for 5-7 minutes, stirring occasionally, until the onion turns translucent and soft.
4. Pour the savory chicken-flavored Rice A Roni into the skillet, including the seasoning packet, and stir to coat the rice with the butter and onion mixture for 1 minute.
5. Add 2 cups of water to the skillet, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
6. In a medium bowl, whisk together the condensed cream of mushroom soup, whole milk, Worcestershire sauce, garlic powder, and freshly ground black pepper until smooth.
7. Spread the cooked Rice A Roni evenly in the prepared baking dish.
8. Layer the smoky BBQ pulled pork over the rice in an even distribution.
9. Pour the creamy soup mixture over the pulled pork and rice, ensuring it seeps into all the layers.
10. Sprinkle the shredded sharp cheddar cheese evenly over the top of the casserole.
11. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
12. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
13. Let the casserole rest for 5 minutes after removing it from the oven to allow the flavors to meld and the dish to set slightly.
14. Garnish with chopped fresh parsley before serving.
Yes, this casserole emerges from the oven with a delightful contrast: the top boasts a crispy, cheesy crust that gives way to layers of creamy, savory rice and tender, smoky pork underneath. For a fun twist, serve it alongside a crisp green salad or scoop it into warm tortillas for BBQ pork burritos, making every bite a comforting, flavor-packed experience.
Mediterranean Rice A Roni with Feta and Olives
Crafting a comforting, flavorful side dish doesn’t have to be complicated. This Mediterranean-inspired rice pilaf, studded with briny olives and creamy feta, transforms simple pantry staples into a vibrant, satisfying meal component that comes together in one pot. Let’s walk through each step methodically to ensure perfect, fluffy results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup long-grain white rice, such as basmati or jasmine
– 2 cups low-sodium chicken or vegetable broth
– 1 tablespoon rich extra virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1/2 cup pitted Kalamata olives, roughly chopped
– 1/2 cup crumbled creamy feta cheese
– 1 teaspoon dried oregano
– 1/4 teaspoon finely ground black pepper
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large, lidded skillet or Dutch oven over medium heat for 1 minute until shimmering.
2. Add 1 small finely diced yellow onion to the hot oil and cook for 4-5 minutes, stirring frequently, until the onion is soft and translucent.
3. Stir in 2 cloves of minced fresh garlic and cook for 1 additional minute until fragrant, being careful not to let it burn.
4. Add 1 cup of long-grain white rice to the skillet and toast it with the onions and garlic for 2 minutes, stirring constantly, until the rice grains become slightly opaque. (Tip: Toasting the rice first helps each grain stay separate and fluffy after cooking).
5. Pour in 2 cups of low-sodium chicken or vegetable broth, 1 teaspoon of dried oregano, and 1/4 teaspoon of finely ground black pepper. Stir once to combine.
6. Increase the heat to bring the liquid to a vigorous boil, then immediately reduce the heat to low and cover the skillet tightly with its lid.
7. Simmer the rice undisturbed for 18 minutes. Do not lift the lid during this time to trap the steam. (Tip: Keeping the lid on is crucial for the rice to absorb all the liquid properly).
8. After 18 minutes, remove the skillet from the heat. Let it stand, still covered, for 5 full minutes to allow the rice to finish steaming.
9. Uncover the skillet and gently fluff the rice with a fork.
10. Fold in 1/2 cup of roughly chopped pitted Kalamata olives and 1/2 cup of crumbled creamy feta cheese until just combined. (Tip: Adding the feta off the heat prevents it from melting completely, preserving its creamy texture).
11. Taste and adjust seasoning if necessary, then serve immediately.
You’ll find the finished dish boasts fluffy, separate grains of rice infused with savory broth and aromatic oregano. The pops of salty feta and briny olives create a delightful contrast in every bite. Try serving it warm alongside grilled chicken or fish, or enjoy it as a hearty vegetarian main with a crisp green salad.
Bacon Ranch Rice A Roni Casserole
Venturing into the world of easy, comforting casseroles, this dish transforms a pantry staple into a creamy, savory masterpiece perfect for busy weeknights. Let’s build this layered bake together, one simple step at a time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (6.8 oz) box of Rice-A-Roni Long Grain & Wild Rice mix
– 8 slices of thick-cut, hickory-smoked bacon
– 1 cup of finely diced sweet yellow onion
– 2 cloves of fresh garlic, minced
– 1 (10.5 oz) can of condensed cream of chicken soup
– 1 (8 oz) container of full-fat sour cream
– 1 (1 oz) packet of dry ranch seasoning mix
– 1 ½ cups of shredded sharp cheddar cheese
– 2 cups of low-sodium chicken broth
– 2 tablespoons of unsalted butter
– ¼ cup of finely chopped fresh chives
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with non-stick cooking spray.
2. In a large skillet over medium heat, cook the 8 slices of thick-cut, hickory-smoked bacon until crisp, about 8-10 minutes. Transfer the bacon to a paper towel-lined plate to drain, then crumble it into small pieces.
3. Tip: Reserve 1 tablespoon of the rendered bacon fat in the skillet for cooking the rice base, as it adds incredible depth of flavor.
4. To the same skillet with the reserved bacon fat, add the 2 tablespoons of unsalted butter and melt it over medium heat.
5. Add the 1 cup of finely diced sweet yellow onion and sauté until translucent and fragrant, about 5 minutes.
6. Stir in the 2 cloves of minced fresh garlic and the rice and seasoning packet from the Rice-A-Roni box. Cook for 1 minute, stirring constantly, to toast the rice lightly.
7. Pour in the 2 cups of low-sodium chicken broth, bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is mostly absorbed and the rice is tender.
8. While the rice cooks, in a medium bowl, whisk together the 1 can of condensed cream of chicken soup, the 8 oz container of full-fat sour cream, and the 1 oz packet of dry ranch seasoning mix until completely smooth.
9. Tip: For a smoother sauce, let the sour cream sit at room temperature for 10 minutes before mixing to prevent lumps.
10. Once the rice is cooked, remove the skillet from the heat and fluff it gently with a fork.
11. Fold the creamy ranch mixture and half of the crumbled bacon into the cooked rice until evenly combined.
12. Transfer the entire rice mixture to the prepared baking dish and spread it into an even layer.
13. Sprinkle the 1 ½ cups of shredded sharp cheddar cheese evenly over the top of the casserole.
14. Tip: For a golden, bubbly cheese crust, place the baking dish on the middle oven rack and bake uncovered for 20-25 minutes, until the edges are bubbling and the cheese is fully melted and lightly browned.
15. Remove the casserole from the oven and let it rest for 10 minutes to set before serving.
16. Garnish the finished casserole with the remaining crumbled bacon and the ¼ cup of finely chopped fresh chives.
Nothing beats the creamy, cheesy texture of this casserole, where each forkful delivers the smoky saltiness of bacon perfectly balanced by the cool, herby tang of ranch. For a complete meal, serve it alongside a crisp green salad dressed with a light vinaigrette to cut through the richness.
Thai Peanut Rice A Roni with Tofu
Venturing into a quick, flavorful weeknight dinner? This Thai-inspired peanut rice a roni with crispy tofu transforms pantry staples into a comforting, savory meal in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (14-ounce) block of extra-firm tofu, pressed and cubed
– 2 tablespoons of toasted sesame oil
– 1 cup of long-grain white rice
– 1/2 cup of broken vermicelli rice noodles
– 1/2 cup of creamy, unsweetened natural peanut butter
– 3 tablespoons of low-sodium soy sauce
– 1 tablespoon of fresh lime juice
– 1 teaspoon of finely grated fresh ginger
– 2 cloves of garlic, minced
– 2 1/2 cups of vegetable broth
– 1/4 cup of chopped fresh cilantro
– 1/4 cup of chopped roasted peanuts
Instructions
1. Press the extra-firm tofu between paper towels with a heavy pan for 10 minutes to remove excess moisture, then cut it into 1/2-inch cubes.
2. Heat 1 tablespoon of toasted sesame oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the tofu cubes in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove and set aside.
4. In the same skillet, add the remaining 1 tablespoon of toasted sesame oil and the long-grain white rice and broken vermicelli rice noodles. Toast for 3-4 minutes, stirring constantly, until lightly golden and fragrant.
5. Stir in the minced garlic and finely grated fresh ginger and cook for 30 seconds until aromatic.
6. Whisk together the creamy, unsweetened natural peanut butter, low-sodium soy sauce, fresh lime juice, and vegetable broth in a bowl until smooth.
7. Pour the peanut sauce mixture into the skillet with the rice and bring to a boil over high heat.
8. Reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and the rice is tender. Avoid stirring to prevent mushiness.
9. Fluff the rice gently with a fork, then fold in the crispy tofu cubes, chopped fresh cilantro, and chopped roasted peanuts.
10. Let the dish rest, covered, for 5 minutes off the heat to allow flavors to meld.
Enjoy the delightful contrast of fluffy, peanut-infused rice with crispy tofu bites, all brightened by a zesty lime finish. For a vibrant twist, serve it topped with extra cilantro, a squeeze of lime, or a drizzle of sriracha for added heat.
Roasted Red Pepper Rice A Roni with Sausage
Here’s a comforting one-pot meal that transforms simple pantry staples into a vibrant, satisfying dinner with minimal fuss. Roasted red peppers and savory sausage infuse every bite of this rice-a-roni style dish, making it perfect for busy weeknights when you crave something hearty yet easy to prepare.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 8 ounces mild Italian sausage, casings removed
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup long-grain white rice
– ½ cup orzo pasta
– 1 (12-ounce) jar roasted red peppers, drained and chopped
– 2 cups low-sodium chicken broth
– ½ cup freshly grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– ½ teaspoon finely ground black pepper
Instructions
1. Heat the rich extra virgin olive oil in a large, deep skillet over medium-high heat until shimmering, about 1 minute.
2. Add the mild Italian sausage, breaking it into small crumbles with a wooden spoon, and cook until browned and no longer pink, 5–6 minutes.
3. Stir in the finely diced yellow onion and cook until softened and translucent, about 3 minutes, scraping up any browned bits from the bottom of the skillet for extra flavor.
4. Add the minced garlic and cook until fragrant, 30 seconds, being careful not to let it burn.
5. Pour in the long-grain white rice and orzo pasta, toasting them in the skillet for 2 minutes until lightly golden, which enhances their nutty flavor.
6. Mix in the chopped roasted red peppers, then pour in the low-sodium chicken broth, stirring to combine.
7. Bring the mixture to a boil, then reduce the heat to low, cover the skillet tightly, and simmer for 15 minutes until the liquid is absorbed and the rice is tender.
8. Remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the grains to steam and fluff up perfectly.
9. Uncover and stir in the freshly grated Parmesan cheese, chopped fresh parsley, and finely ground black pepper until evenly distributed.
Let this dish rest for a few minutes before serving to let the flavors meld together beautifully. The result is a creamy, slightly chewy texture with smoky sweetness from the peppers and a savory depth from the sausage. Try topping it with a dollop of cool sour cream or serving it alongside a crisp green salad for a complete meal that’s sure to become a family favorite.
Herbed Rice A Roni with Roasted Vegetables
Zesty and comforting, this one-pan wonder transforms pantry staples into a vibrant meal that’s both satisfying and simple to prepare. Let’s walk through each step together to ensure your herbed rice and roasted vegetables turn out perfectly every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup long-grain white rice
– 2 cups low-sodium vegetable broth
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary, crushed
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– 2 medium carrots, peeled and cut into ½-inch coins
– 1 medium zucchini, cut into ½-inch half-moons
– 1 red bell pepper, seeded and cut into 1-inch pieces
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. In a medium bowl, toss the carrot coins, zucchini half-moons, and red bell pepper pieces with 1 tablespoon of the rich extra virgin olive oil, ¼ teaspoon of the kosher salt, and ⅛ teaspoon of the freshly ground black pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and lightly caramelized at the edges.
4. While the vegetables roast, heat the remaining 1 tablespoon of rich extra virgin olive oil in a large skillet over medium heat.
5. Add the finely diced yellow onion and cook, stirring frequently, for 4–5 minutes until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
7. Add the 1 cup of long-grain white rice to the skillet and toast, stirring constantly, for 2 minutes until the grains turn slightly opaque—this enhances their nutty flavor.
8. Pour in the 2 cups of low-sodium vegetable broth, then stir in the dried thyme, crushed dried rosemary, remaining ¼ teaspoon kosher salt, and remaining ⅛ teaspoon freshly ground black pepper.
9. Bring the mixture to a boil, then reduce the heat to low, cover the skillet tightly, and simmer for 18–20 minutes until the liquid is absorbed and the rice is tender.
10. Remove the skillet from the heat and let it stand, covered, for 5 minutes to allow the rice to steam and fluff up perfectly.
11. Gently fold the roasted vegetables and chopped fresh parsley into the herbed rice until evenly combined.
Lusciously textured, this dish features fluffy rice infused with aromatic herbs, paired with sweet, caramelized vegetables that add a delightful crunch. For a creative twist, top it with crumbled feta or toasted almonds just before serving to introduce a salty or nutty contrast that elevates the meal.
Summary
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These 19 Flavorful Rice-A-Roni recipes prove that a boxed mix can be the start of something truly special for any meal. We hope you find a new family favorite! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to inspire other home cooks.
