Our family loves Rice-A-Roni. 
We discovered that it takes almost three boxes to feed our household. With boxed mixes now costing around $1.50 each, a simple side dish became an unnecessary strain on the grocery budget. On top of that, the packaged versions often include extra additives and sodium we prefer to avoid.
So we started making our own Rice-A-Roni at home, and the results are tastier, healthier, and more economical. The recipe is flexible and easy to adapt to what you have on hand or your family’s preferences. Making it has become a family activity: the kids enjoy breaking the pasta into small pieces. You can buy pasta already broken into tiny bits, but doing it yourself adds a bit of fun.
Ingredients
1 ½ cups long-grain rice
½ cup broken angel hair or vermicelli pasta (about 1/4-inch pieces)
2 3/4 cups water
3 tablespoons bouillon (chicken or beef)
1 tablespoon Italian herb seasoning
¼ cup slivered almonds (optional)
1 tablespoon butter
1 tablespoon olive oil
In a skillet over medium heat, melt the butter with the olive oil. Add the rice and broken pasta and cook until they begin to brown, stirring frequently so the rice develops a light golden color without burning. Add the water, bouillon, and Italian seasoning. When the mixture comes to a boil, reduce the heat to low and cover the skillet. Simmer, stirring occasionally and scraping the bottom if needed, until the liquid is fully absorbed, about 15–20 minutes.
This mix stores well as a pantry-ready meal. Combine the dry ingredients (omit the nuts) in zip-top bags or jars, label with cooking instructions, and keep them in your cupboard like a boxed mix. One batch of rice and a pound of pasta yields many servings, making this a cost-effective alternative to the store-bought boxes. Without the extra salt and preservatives, it’s a healthier option and works well for feeding a large family. These prepped bags also make thoughtful homemade gifts.
If you prefer, substitute prepared broth—homemade or store-bought—for the water and bouillon. I keep a large canister of chicken bouillon on hand and use it for many recipes. Slivered almonds are optional; I use them when available for added texture and flavor.