I have to admit I was a rice a roni (the San Francisco treat) follower.  I would open a box for almost every meal.   Sadly they are not gluten-free and oh how I missed them.    This is another very laboring recipe but when you really crave rice a roni it is well worth it.

Basic chicken rice a roni  (still working on the others)

1/2 cup minced mushrooms ~1 clove minced garlic ~ 1 medium onion minced ~ 2.5 cups chicken broth ~ 1/8 tsp onion salt ~ 1/8 tsp garlic salt ~ 1/2 tsp salt ~ 1 tbsp dried parsley ~ 1 cup uncooked rice ~ gluten free spaghetti. (I find that leepers works best)

Take the spaghetti and put in food processor and pulse a little at a time till you get little pieces slightly longer than the rice.  You can also snip by hand but it takes forever (it is a lot more uniformed and nicer this way however)

saute mushrooms, garlic and onions. remove from pan and set aside.  add the rice and noodles and cook until rice becomes translucent.  return sautéed vegetables to pan and add broth and seasonings.   bring to boil then turn to simmer and cover and cook until rice is tender about 20 minutes.