Copycat Rice-a-roni

Whenever I’ve bought a box of Rice-a-roni or Hamburger Helper and cooked it up for dinner my family is like, “Oh, man this is so good! You should make this all the time! I love this stuff!” Prepackaged, sodium-filled, preservative-ridden food is their favorite. I can’t blame them, it is delicious. My Mom conscience, however, won’t allow me to feed them crap on a regular basis so I try to make the things they like from scratch instead. I can make more for less and it will have fewer ingredients which quiets my inner critic that nags me to feed them all natural, BPA free, non-GMO, sustainable organic, whole foods at every meal. I strive for not fast-food and usually succeed, so pipe down inner critic.

Tonight I’m making my homemade version of Beef Rice-a-roni but I also do this recipe with chicken which is the same method but substituting chicken breast and chicken broth for the beef. Everything else is the same.


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Homemade Hamburger Rice

Serves 6-8 plus leftovers. We love leftovers.

  • 1-2 lbs. ground beef, browned & drained
  • 5 1/4 -1/2 C beef broth (I mix up some bouillon)
  • 4 T butter, margarine or oil
  • 3 Cups white rice
  • 1 pkg vermicelli

    Toasting the rice & pasta

Brown  & drain your beef then set aside or, you can take a page from my book and pull your pre-cooked ground beef out of the fridge or freezer ready to go. Melt the butter in a large skillet. Add uncooked rice and vermicelli and stir frequently to toast until you can smell the roasty toasty buttery goodness and start to see pieces of rice & pasta turn golden. Add the beef and broth and stir to combine. Bring to a boil then cover and reduce heat to low. Let cook without opening or stirring for 20 minutes or until rice is tender. Serve.

Note: I use a 12″ deep-sided skillet with a lid for this recipe. If you don’t have one this recipe can be halved and made in a smaller skillet. The vermicelli I use can usually be found in the Hispanic foods section of the grocery store. 

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