Chicken Rice-A-Roni.

Another great rice recipe courtesy of  This is a knock-off of chicken-flavored Rice-A-Roni.


3/4 cup long grain brown or white rice
1/4 cup broken spaghetti (or just use more rice)
1 tablespoon dry onion
1/4 teaspoon garlic
1/4 teaspoon poultry seasoning or thyme
1 tablespoon dry parsley
3 chicken flavored bouillon cubes or 1 tablespoon powdered bouillon


Combine the rice and all of the other ingredients in a resealable plastic container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most convenience.

To Prepare:

2 tablespoons margarine
1 package of Chicken Style Rice & Roni Mix
2-1/2 cups water

In a 2-quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done or for about 45 minutes for brown rice or 20 minutes for white rice. Serve hot.


I used white rice in my recipe.  For the broken spaghetti, I found that Barilla makes “cut spaghetti” which is the perfect length and easy to use.


Great stuff.  I am not a huge fan of thyme and yet I consistently keep putting it in recipes that call for it 🙂  Next time I will eliminate that, and by doing so I think this will be perfect.  I’m sure that if you followed the usual Rice-A-Roni instructions to brown the pasta/rice mix in butter before adding the water and seasoning it would be a virtual duplicate.  Again, it’s nice that we can make a smaller portion of this for just the two of us vs. having to make a full box of Rice-A-Roni.  Next time I intend to use no-sodium chicken bouillon too so that it is a little healthier.


I did try it without the thyme and with the no-sodium bouillon.  Taking the thyme out was great.  Now it was a little UNDER-salted.  So, I made it work by using the no-sodium bouillon and then adding just a smidge of salt as I was cooking it.  Worked out great.


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