My mom would make chicken rice a roni at least once a week. It was a staple in our house and I have fond memories of dinners that she made this. My version is different, but still has a similar flavor.
Homemade Rice a roni
2 tsp butter
1/4 cup forbidden black rice
3/4 cup orzo pasta
1/4 cup brown basmati
1 tsp Orrington Farms Chicken broth base
3 cups chicken stock
Melt the butter in the pan. Toss in rices and pasta and brown slightly. Add in half of the chicken stock and saute for a few minutes while bringing it to a boil. Add in the rest of the stock, bring to a simmer and cover on low for about 20 minutes. I checked on it every 5-10 minutes to make sure the rice was cooking properly and if it needed more stock. If the rice is still toothy, add more stock.
Let sit off of the heat for 10 minutes before serving to ensure that the rice has cooked fully. Serve with roasted chicken and a salad.