This homemade rice pilaf is an easy, flavorful weeknight side dish—lightly toasted, buttery, and ready in about 20 minutes. It’s a healthier take on boxed Rice-a-Roni or Near East pilaf, made with brown rice, broken angel hair pasta, chicken broth, and a few pantry staples for a family-friendly, versatile side.
Rice Pilaf (Healthy Rice‑A‑Roni)
I make this healthy Rice‑A‑Roni-style rice pilaf often because it’s simple, tastes better than the boxed mix, and uses ingredients I feel good about. Brown rice and whole grain or gluten-free angel hair pasta give it a nuttier flavor and better texture, while chicken broth adds real depth. This easy side dish pairs well with salmon, chicken, pork, or roast beef and can be customized with vegetables or protein to become a one-pan meal.
Why Make Homemade Rice Pilaf
Rice pilaf is both a dish and a cooking method. Unlike plain steamed rice, the grains are sautéed first—this toasting step gives the rice a toasted, nutty aroma and helps keep the finished pilaf light and separate instead of sticky. Making your own pilaf lets you control ingredients, reduce preservatives and sodium from flavor packets, and adjust flavors to match your meal.
- Customizable flavors: Use Italian herbs, Mexican spices, or curry powders; add vegetables like carrots, peas, or broccoli; or mix in chicken, shrimp, or sausage for a complete meal.
- Healthier than boxed mixes: Whole-grain pasta and brown rice add fiber and nutrients, while using real broth (or controlled amounts of bouillon) avoids the additives in many packet mixes.
- Quick and budget-friendly: It takes about 20 minutes from stovetop to table and uses affordable pantry staples.
Ingredients You’ll Need
The ingredients below are the full list used in this recipe. Exact quantities are given in the recipe section.
- Butter — adds richness and helps toast the pasta; substitute olive oil for dairy-free.
- Angel hair spaghetti — broken into small pieces to recreate the classic pilaf texture; whole wheat or gluten-free works.
- Instant brown rice — quick-cooking instant brown rice keeps the recipe fast while adding nutty flavor.
- Chicken broth — gives more flavor than water; use water plus bouillon if preferred.
- Parsley — optional, for garnish.
How to Make Rice Pilaf
The technique mirrors boxed pilaf: sauté the pasta and rice briefly until golden, add hot liquid, then simmer until tender. The steps below produce a light, fluffy pilaf with a toasty note.
- Melt the butter: Heat 2 teaspoons of butter in a deep skillet over medium heat.
- Toast the pasta and rice: Add 1/4 cup broken angel hair and 1 cup uncooked instant brown rice. Stir constantly for 2–3 minutes until the pasta and rice turn a light golden brown and smell toasty.
- Simmer: Add 2 cups chicken broth and bring to a boil. Reduce heat, cover, and simmer for 10–12 minutes, or until the rice is tender and the broth is absorbed.
- Rest and fluff: Remove from heat, let sit covered for 5 minutes, then fluff with a fork and garnish with chopped parsley if desired.
Tips and Variations
- Rice choice: Instant brown rice (10-minute) produces consistent results; if you use regular brown rice, follow package times and increase liquid as needed.
- Vegetable additions: Stir in diced carrots, peas, chopped broccoli, or cauliflower rice when you add the broth for extra color and nutrition.
- Make it a one-pan meal: Add cubed cooked chicken, shrimp, diced ham, or sliced sausage toward the end of cooking to warm through.
- Flavor boost: To get closer to the boxed mix flavor, add a small amount of chicken bouillon or a concentrated base (such as Better Than Bouillon) to the broth to taste.
Serving Suggestions
Rice pilaf pairs beautifully with a wide range of mains. Try it with:
- Air Fryer Pork Chops — a quick, crispy pork chop pairs perfectly with pilaf.
- 30 Cloves Garlic Chicken — rich, garlicky chicken with a mild rice base.
- Baked Salmon — a simple, healthy main that complements the pilaf’s nuttiness.
- Sheet Pan Turkey Meatloaf and Broccoli — an easy family meal where the pilaf soaks up extra pan juices.
Homemade Rice Pilaf (Healthy Rice-a-Roni)
This simple rice pilaf uses brown rice and broken angel hair pasta for a healthier homemade version of Rice‑A‑Roni. It makes a versatile side that’s quick to prepare.
Ingredients
- 2 teaspoons butter (or olive oil for dairy-free)
- 1/4 cup (about 3/4 ounce) angel hair spaghetti, broken into small pieces (use whole wheat or gluten-free if desired)
- 1 cup uncooked 10-minute instant brown rice
- 2 cups chicken broth (or water with chicken bouillon for more flavor)
- Optional: chopped parsley for garnish
Instructions
- Melt the butter in a deep skillet with a fitted lid over medium heat.
- Add the broken spaghetti and rice. Cook, stirring constantly, for 2–3 minutes until the pasta and rice are slightly toasted and fragrant.
- Pour in the chicken broth and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook 10–12 minutes, until the rice is tender and the broth is absorbed.
- Remove from heat and let the pilaf sit, covered, for 5 minutes. Fluff with a fork and serve hot, garnished with parsley if using.
Notes
- Use gluten-free pasta to make this recipe gluten-free.
- To deepen the flavor and get closer to boxed pilaf taste, add chicken bouillon or a concentrated paste (such as Better Than Bouillon) to the broth to taste.
Nutrition (per 1/2 cup serving)
- Calories: 87 kcal
- Carbohydrates: 13 g
- Protein: 3 g
- Fat: 2.5 g (Saturated fat: 1 g)
- Cholesterol: 5 mg
- Sodium: 292.5 mg
- Fiber: 1 g
- Sugar: 0.5 g
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze in a freezer bag with the air pressed out for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm in the microwave or on the stovetop with a splash of broth or water to restore moisture.
More Rice Recipes You’ll Love
- Quick Mexican Brown Rice
- Fiesta Lime Rice
- Shrimp Fried Rice
- Cilantro Lime Rice
- Easy Baked Rice and Peas