Recipe By C.Crane
Published Mar 4th
Prep 5m Cook 25m Additional - Ready In 30m
Servings 4 to 6 servings Calories 191.6

A filling side dish that is great with chicken. It is a real family favorite in our house.

Recipe Ingredients

  • 2 tablespoons butter
  • ½ cup uncooked orzo pasta
  • ½ cup long-grain white rice
  • 1 cube chicken bouillon
  • 2 cups water

Cooking Directions

  1. 1 In a large heavy saucepan, melt butter over medium heat; add orzo and brown until golden.
  2. 2 Add rice, bouillon, and water; bring to a boil, cover and lower heat to medium-low.
  3. 3 Simmer for about 20 to 25 minutes or until all water is absorbed; serve.

Nutrition Facts

  • Calories 191.6
  • Carbohydrate 31.7 g
  • Cholesterol 12.3 mg
  • Fat 5.1 g
  • Fiber 0.9 g
  • Protein 4.6 g
  • Saturated Fat 3.1 g
  • Sodium 265.1 mg
  • Sugar 1 g


  1. We really enjoyed this side dish!! I doubled the recipe because I always make extra rice to have for later meals. I also added about .5 tspn of italian seasoning to the browning orzo step. I don't ever buy rice a roni, and I think I've eaten it once in my life,but I LOVED this - Read more ...
  2. This was a nice change from regular rice. I did make some alterations to the recipe after reading the reviews. 1. 2 tsp of butter and olive oil to brown the orzo 2. Used low sodium chicken stock instead of the chicken cubes 3. Added some shredded carrots,1 small diced onion,2 cloves of chopped garlic - Read more ...
  3. Some reviewers have called this bland - I say it's mild, which sometimes is just what is called for to complement what it's served with. If this were a main dish I might agree it would be missing something substantial, but as a side dish it complemented, rather than competed with, the main dish. That - Read more ...
  4. Waaaaay too bland as written! Potentially easy to improve though. Next time I'd take the other reviewer's advice and add sauteed onion minced garlic fresh parsley Parmesan cheese slivered almonds salt and pepper. When I get around to that I'll post my own recipe. =)
  5. This is like a cheap low salt version of RiceARoni. I've used vegetable and beef bullion and both were good. I browned a small chopped onion in the butter before the pasta, and added extra parmasan cheese. This is the sort of side dish that could be edited to match pretty much any main dish. - Read more ...
  6. Great side dish. I used chicken broth instead of the boullion and water, and sauted a little onion and minced garlic with the rice. We enjoyed this change from our usual white rice.
  7. This was really good. I cut the butter to 1 T. and increased the rice/orzo to 3/4 c. each, with 3 c. of canned low-salt chicken broth (what I had on hand). The butter adds a lot of flavor - and 1 T. is plenty.
  8. After reading the other reviews I doubled the bouillon. This was good but next time I will even add more bouillon.
  9. We eat this about once a week at our house. My only tip would be to add more boullion. You can use beef or chicken. Soooo good!