Carla@cookingdairyfree.com
Macaroni and cheese is a kid-lunch staple unless you can’t have cheese. So, I often fed my kids rice-a-roni. Then I realized that my kids can’t have soy protein, so we said goodbye to our rice-a-roni lunches for years.
Fast-forward many years. I still need easy lunches for my kiddos. Hello rice-a-roni from scratch (dairy-free and soy-free). Cooking it is so easy with the instant pot.
I add frozen peas and carrots to my rice-a-roni. It is a quick and delicious way to get your veggies. In fact, my eighteen-year-old told me this evening, that he thought all rice-a-roni was made with peas and carrots. If I’m making this as a stand-alone meal, I’ll add some chicken too.
Rice-a-Roni
- 2 Tbls oil
- 2 oz vermicelli or thin spaghetti broken into small pieces (about 1/2 cup)
- 1 c white rice
- 2 1/4 c chicken broth
- 1 Tbl minced dried onion
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp turmeric
- 1 tsp fresh parsley, chopped
- 1/2, 12 oz bag of frozen peas and carrots
- Chicken, if desired
Using the sauté function in the instant pot, heat oil in the instant pot. Add noodles and rice. Sauté until noodles turn golden brown.
Add the rest of the the ingredients and stir. Make sure you scrape all the bits of food the bottom of your instant pot when you add the liquid—otherwise you might get a burn warning from the instant pot.
Using the pressure setting, set the instant pot timer for 8 minutes. Let rest 10 minutes before releasing pressure.
Fluff the rice with a fork and enjoy.
