Side Dishes
This long-grain and wild rice a roni copycat recipe delivers the same creamy, herb-infused magic you love—except it’s made with simple pantry staples and a one-pot method that cuts prep time in half.
The secret lies in a precise blend of seasonings, a touch of creaminess, and the perfect mix of long-grain and wild rice for texture that rivals the original. I’ve tested this version dozens of times to ensure it captures that signature flavor without the mystery ingredients.
What sets this recipe apart is its foolproof one-pot technique, which means minimal cleanup and maximum flavor. The rice cooks evenly while absorbing a rich broth infused with garlic, onion, and herbs—just like the classic.
A splash of cream (or milk) adds that signature velvety texture, while optional protein like tuna or chicken transforms it into a complete meal. It’s the kind of side dish that disappears faster than you can say “dinner’s ready.”
The result is a creamy, aromatic rice blend with tender grains and a seasoning profile that’s dangerously close to the original. The herbs brighten every bite, and the creamy broth clings to each grain, making it impossible to resist a second helping.
This recipe works for weeknight dinners, potlucks, or even as a base for casseroles—versatile enough to adapt while staying true to the classic.
Ready in just 30 minutes, this copycat version proves you don’t need a specialty brand to achieve restaurant-quality results. Whether you’re feeding a family or meal prepping for the week, this one-pot wonder delivers flavor, convenience, and that nostalgic taste you’ve been craving. Let’s get cooking!
Ingredients for rice a roni long grain and wild rice copycat
Simple pantry staples transform into creamy, herb-infused rice that rivals the classic—no mystery ingredients needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, medium grain preferred |
| Wild Rice Blend 🌾 | ½ cup | Uncooked, for texture contrast |
| Chicken Broth 💧 | 3 cups | Low-sodium preferred, homemade or quality store-bought |
| Heavy Cream 🥛 | ¼ cup | Full-fat for authentic creaminess |
| Garlic Cloves 🧄 | 3 cloves | Freshly minced for aromatic depth |
| Yellow Onion 🧅 | ½ cup | Finely diced, yellow or white |
| Dried Parsley 🌿 | 1 tbsp | Or 1 tbsp fresh chopped parsley |
| Dried Dill 🌿 | 1 tsp | Or 1 tsp fresh dill, finely chopped |
| Dried Thyme 🌿 | ½ tsp | Leaves only, not ground |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt, adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Butter 🧈 | 2 tbsp | Unsalted, for richness |
| Optional Protein 🍗 | 1 cup | Chopped chicken or tuna, cooked |
The rice blend is critical for that signature texture. Bob's Red Mill or Lundberg long-grain rice delivers consistent results, while wild rice should be a quality blend—avoid pre-mixed packages with added preservatives. For broth, Swanson's low-sodium or homemade with chicken bones yields the deepest flavor. Fresh garlic and onion are non-negotiable here; pre-minced jars lack the aromatic punch. The herbs should be dried but vibrant—if they smell stale, toast them lightly in a dry pan before adding. For the cream, Whole Foods 365 heavy cream is a budget-friendly option that won't compromise texture.
No heavy cream? Half-and-half or whole milk works in a pinch, though texture will be slightly lighter. Fresh herbs are ideal but dried work at one-third the amount—just measure carefully. Short on time? Pre-chopped frozen garlic and onion from the freezer section save prep time without sacrificing flavor. The optional protein can be swapped for shrimp or veggies—just adjust cooking time. For a vegetarian version, omit the protein entirely and boost umami with a dash of soy sauce or miso paste. The butter can be substituted with olive oil, though it'll have a slightly different finish.
This rice reheats beautifully—just add a splash of water or broth to prevent drying out. Store leftovers in an airtight container for up to 5 days in the fridge or freeze for 3 months in portion-sized containers. For meal prep, double the recipe and freeze half—it thaws perfectly for quick weeknight dinners. The flavors actually improve after resting overnight, so make extra if you can. If making ahead, skip the optional protein until reheating to maintain texture.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to dirty two pans. Toss the rice, broth, and cream in one pot, let it simmer—no stirring required—and you’ve got dinner. The wild rice blend adds texture without extra work.
- Garlic Cream Dream: That heavy cream and minced garlic? It’s the secret weapon. The rice soaks up the rich, savory broth while the cream adds a velvety finish—like a hug in bowl form. Honestly, I’ll take this over takeout any day.
- Lunchbox Hero: This keeps perfectly for days, so I make a big batch on Sundays. Pack it cold or reheat it—either way, it’s a hit. My kids grab it for school lunches, and my husband sneaks leftovers for breakfast. (Yes, even on a Tuesday night.)
- Budget Stretch: Wild rice blend might sound fancy, but it’s cheaper than buying Rice-a-Roni packets. A bag of long-grain rice and a can of broth stretch further, too. I feed four for under $5, and no one complains about the flavor. That’s a win.
Step-by-step instructions for one-pot creamy herb rice
This method delivers restaurant-quality texture and flavor using simple kitchen tools.
Sauté Aromatics in Butter
Melt the 2 tablespoons butter in a large skillet or deep pot over medium heat until it foams but doesn't brown. Add the ½ cup finely diced yellow onion and cook for 3-4 minutes until softened and translucent.
Stir in the 3 cloves minced garlic cloves and cook for 30 seconds until fragrant. Here's the thing—don't let the garlic burn. You'll know it's ready when the aroma fills your kitchen. Remove the pan from heat briefly if needed to prevent color change.
Toast the Rice Mixture
Return the pan to medium heat and add the 1 cup long-grain white rice and ½ cup wild rice blend. Stir constantly for 2-3 minutes until the grains become translucent at the edges. This toasting step develops nutty flavors and prevents mushy rice.
Real talk: If you see the rice starting to brown too quickly, reduce heat to medium-low. You want color, not char. The rice should look dry and separate rather than clumping together.
Add Broth and Seasonings
Pour in the 3 cups chicken broth, stirring to combine. Sprinkle over the 1½ teaspoons salt, ½ teaspoon black pepper, 1 tablespoon dried parsley, 1 teaspoon dried dill, and ½ teaspoon dried thyme. Bring to a gentle boil, then immediately reduce heat to low.
Here's where it gets fun—the rice will absorb the liquid gradually. Cover the pot with a tight-fitting lid and let it simmer for 20 minutes. Don't peek or stir during this time—you'll disrupt the cooking process and potentially create uneven texture.
Incorporate Protein and Cream
After 20 minutes, uncover the pot and stir in the 1 cup optional protein (previously cooked). Return to low heat and let it warm through for 2-3 minutes. Then stir in the ¼ cup heavy cream until smoothly incorporated.
The cream will create that signature creamy texture. If the mixture looks too thick, add 1-2 tablespoons water to reach your desired consistency. Taste and adjust seasoning—you might need a pinch more salt or pepper depending on your protein choice.
Rest and Serve
Remove from heat and let the rice sit covered for 5 minutes. This resting period allows the flavors to meld and the rice to finish absorbing any remaining liquid. The texture should be creamy yet still have a slight bite from the wild rice.
Fluff gently with a fork before serving. The rice should be tender but not mushy, with a beautiful golden color from the caramelized aromatics. Serve immediately with your favorite protein or as a side dish—this copycat version delivers all the creamy herb magic of the classic in one convenient pot.
Pro Tips For Making Rice A Roni Long Grain And Wild Rice Copycat
- TOAST THE RICE FIRST: Brown the long-grain rice in a dry pan for 3-4 minutes before adding broth—this deepens the nutty flavor and prevents mushy grains. I learned this the hard way after making bland rice for years; the extra 30 seconds makes a real difference.
- RINSE THE WILD RICE: Wild rice blend needs a quick rinse to remove bitterness and debris, but don’t overdo it—just swirl in cold water, drain, and repeat once. Skipping this step leaves gritty texture and a slightly off taste.
- SIMMER LOW AND SLOW: After adding broth, reduce heat to a gentle simmer (barely bubbling) and cover tightly. I used to rush it, but this ensures even cooking—wild rice needs 45 minutes, long-grain only 15, so patience here keeps both perfect.
- STIR IN CREAM LAST: Fold heavy cream into the rice off heat—adding it early turns the dish greasy. For extra richness, warm the cream first and mix in just until combined (no need to overwork it).
Regional styles of this dish
Classic Midwestern Style
This version stays true to the original Rice-A-Roni's heartland roots, where creamy herb rice became a staple in home kitchens across the Midwest. I like adding 1 cup shredded cheddar cheese during the final 5 minutes of cooking for that authentic cheesy finish—just stir it in with the cream.
The key is using Swanson chicken broth (the brand's signature taste is iconic) and toasting the rice until it's just translucent. Serve with rotisserie chicken or grilled ham for a true comfort food experience. 🥧
Southern Cajun Twist
For a Louisiana-inspired version, swap the dried herbs for 1 tablespoon Cajun seasoning (I recommend Tony Chachere's) and add ½ teaspoon smoked paprika. Use Andouille sausage instead of chicken, and finish with 2 tablespoons hot sauce (like Crystal) stirred in at the end.
The smoky depth from the sausage and paprika transforms this into a one-pot jambalaya-style side dish. 🌶️
Pacific Northwest Salmon Version
In the Pacific Northwest, this rice pairs perfectly with fresh salmon. After cooking the rice, fold in 1 cup cooked wild-caught salmon (flaked) along with 1 tablespoon lemon zest and 2 tablespoons chopped fresh dill. The salmon adds a delicate sweetness that balances the creamy rice.
I like finishing with 1 tablespoon crumbled feta cheese for a bright, tangy contrast. This version works beautifully as a main dish with a side salad. 🐟
Italian Herb Adaptation
For an Italian-inspired take, replace the parsley with 1 tablespoon dried oregano and add ½ teaspoon red pepper flakes for subtle heat. Stir in ¼ cup grated Parmesan cheese at the end, and serve with grilled chicken or shrimp.
The oregano gives it a Mediterranean flair while keeping the creamy texture. A sprinkle of fresh basil before serving adds a fresh finish. 🍅
Vegetarian Garden Medley
This plant-based version swaps protein for 1 cup diced bell peppers, zucchini, and mushrooms sautéed with the aromatics. Add 1 teaspoon dried marjoram to the herb blend for an earthy note, and finish with ¼ cup chopped sun-dried tomatoes for acidity.
The wild rice adds hearty texture, making it a satisfying vegetarian main. I like serving it with grilled halloumi cheese on top for extra richness. 🌱
Mexican Fiesta Style
Transform this into a fiesta-inspired dish by adding 1 teaspoon ground cumin and ½ teaspoon chili powder to the seasoning blend. Stir in ½ cup black beans and ½ cup corn kernels during the final 5 minutes of cooking.
Top with avocado slices, cilantro, and lime wedges for a vibrant, zesty twist that works as a side or even a main dish. 🌮
Nutrition facts
Frequently asked questions
Can I make this recipe without heavy cream?
For a lighter version, substitute the ¼ cup heavy cream with ½ cup whole milk or ¼ cup half-and-half. The texture will be slightly less rich, but the herb flavors will still shine. For a dairy-free option, use ¼ cup coconut milk (full-fat) or ¼ cup unsweetened almond milk plus 1 teaspoon cornstarch to thicken. The key is adjusting the liquid ratio to maintain creaminess.
Why does my rice turn out mushy?
Mushy rice usually happens from one of three things: overcooking, too much liquid, or peeking while cooking. Always use the exact 3 cups broth called for, and resist the urge to stir or check the rice during the 20-minute simmer. If your rice is still firm after 20 minutes, uncover and cook uncovered for 2-3 more minutes on low heat. For next time, try toasting the rice longer (up to 4 minutes) to develop a firmer base.
What's the best way to store leftovers?
Store cooked rice in an airtight container in the fridge for up to 5 days. To reheat, add 1-2 tablespoons water or broth per cup of rice and microwave for 1-2 minutes, stirring halfway. For freezing, portion into single-serving containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating. The flavors actually improve after resting, so this dish tastes great reheated!
Can I use instant rice instead of long-grain?
Technically yes, but the texture won't be the same. Instant rice absorbs liquid too quickly and loses that satisfying al dente bite. If you're short on time, use ½ cup instant rice plus ½ cup long-grain to maintain structure. For best results, stick with the original 1 cup long-grain and ½ cup wild rice blend—the wild rice adds chewy texture that's key to the authentic feel. It's worth the extra 20 minutes of cooking time!
How do I adjust this for a gluten-free diet?
This recipe is naturally gluten-free if you use certified gluten-free ingredients. Check your chicken broth (many contain wheat), heavy cream (some brands process in wheat facilities), and seasoning mixes if substituting. For extra safety, use gluten-free butter and ensure your wild rice blend is certified GF (some contain barley). The herbs, rice, and cream are all safe, making this one of the easiest gluten-free rice dishes to prepare.