I am always struggling with side dishes for dinner. I have no problem with protein or vegetables but starchy side dishes other mashed potatoes or corn, which my family would happily eat every day, are tough. We do eat sweet potatoes once or twice a week in some form but I need something that is going to fill up a tween boy and not be too unhealthy.
When I saw this recipe for Homemade Chicken Rice-a-Roni from Plain Chicken.com (click for link to original recipe) I knew I had to try it. I do not buy boxed or bagged rice or noodle dishes as they are usually too salty and too artificial tasting for my family but I thought I would see if this would help my rice hating daughter eat brown rice.
It was a hit. My rice hating daughter ate two servings and said it was not chewy like the rice usually is. I usually cook brown rice in chicken stock but the saltiness, stronger chicken flavor won her over as did the texture of the dish.
My son was not a huge fan but ate it anyway.
We will be having this dish again! Quick and easy, my two favorite words!
- 2 oz. thin spaghetti, broken into small 1″ pieces
- 2 tablespoons butter
- 1 cup brown or long grain rice (not instant rice)
- 4 teaspoons chicken bouillon
- 1 tablespoon dried parsley
- dash of onion powder
- dash of garlic powder
- 2 3/4 cup water
- In a large skillet over medium-high heat melt the butter. Add the pasta and rice to the skillet and cook until the pasta is turning golden brown.
- Add the rest of the ingredients to the skillet and bring to a boil. Reduce heat to low and cover the pan. Stir occasionally.
- Cook for 15-20 minutes until all the water is absorbed and the rice is tender.