I found this in Taste of Home's Dinner on a Dime, page 191. It tastes just like Rice-a-Roni and is a lot less expensive. I used "fideo cortado (fino)" for the fine egg noodles.
1/4 cup butter, cubed
1 cup uncooked long grain rice
1/2 cup uncooked fine egg noodles or vermicelli
2 3/4 cups chicken broth
2 tablespoons minced fresh parsley (I sprinkled in dried parsley)
In a large saucepan, cook and stir the rice and noodles in butter for 3 to 4 minutes or until lightly browned. Stir in broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until broth is absorbed and rice is tender. Stir in parsley. Yield: 4 servings.
This sounds like a great way to make rice for a side dish! I'm excited to try it.
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