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Homemade Chicken Rice & Roni

Cook Time 25 minutes
Servings 4


In a sandwich sized bag

  • 1/2 cup broken spaghetti angel hair, or vermicelli (or for even less work use orzo)
  • 1 cup white rice I prefer Jasmine rice, but you can use whatever kind you like

In a snack sized bag

  • 1 Tbsp chicken bouillon granules
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp parsley
  • 1/4 tsp oregano

To prepare

  • 2 Tbsp butter or olive oil
  • 2 cups water


  1. Place the snack sized bag inside the sandwich bag, seal, and place in the pantry until you are ready to prepare dinner.
  2. In a pot, melt the 2 tablespoons of butter. Add the rice/pasta, and cook for about 3-5 minutes until the pasta pieces are toasty and golden brown. Then, add the spice mixture, and stir. Add the water, stir to combine. Put the lid on the pot, and turn the heat down to your lowest setting. Leave covered for 15-20 minutes, or until all of the water has been absorbed. Fluff the rice with a fork, and serve. Each batch makes 4 servings (more if you are serving children who do not eat quite as much yet, like I do).
  3. Note: I had just shy of a 1 lb box of thin spaghetti, and this made 6 portions. If you don’t like a lot of pasta in your rice & roni, you can cut back the ratio to 1/4 cup of pasta to 1 cup of rice.