Made this healthier version of boxed rice a roni and it was a hit.  Would have been even better if I had some low sodium chicken broth.  

Rice and Roni


  • 1 tablespoon oil
  • 1/2 pound pasta, vermicelli or spaghetti
  • 1 cup long grain rice
  • 1 small onion, chopped
  • 1 tablespoon chopped fresh parsley leaves, or 1 teaspoon dried parsley
  • 2 cups chicken or beef broth

Begin by placing the oil in a pot and breaking the dried noodles into 1/2 to 1-inch pieces. Turn on the heat and stir the noodles in the oil until they begin to brown slightly. Add the rice, onion, parsley, and broth. Stir mixture, cover tightly, and cook as you would regular rice, approximately 20 minutes. Fluff rice with a fork and serve.

Amy’s Tips:

To avoid an overdose on sodium, make sure to purchase the sodium-free chicken broth for both the rice and the pork chops.

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