RICE-AH-RONI
Here's my version of what's often called 'the San Francisco treat,' although the next time I see this served here will be the first time. I used real chicken broth and a variety of seasonings.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes
Time 38m
Yield 6
Number Of Ingredients 14
Steps:
- Mix together salt, pepper, coriander, mustard powder, celery salt, paprika, turmeric, and cayenne pepper in a small bowl.
- Melt butter in a large skillet over medium-high heat. Add diced onion and pasta. Cook and stir until onions soften and pasta turns golden brown, 4 to 6 minutes. Stir in spice blend; cook and stir about 30 seconds. Add rice and stir until rice is coated with butter, about 1 minute.
- Pour in chicken broth. Bring to a simmer. Stir; reduce heat to low. Cover with a tight-fitting lid; cook for 17 minutes. Remove from heat; let covered skillet sit for 5 minutes. Remove lid and stir in parsley, fluffing rice and breaking up any clumps.
Nutrition Facts : Calories 297.4 calories, Carbohydrate 51.4 g, Cholesterol 18.3 mg, Fat 6.7 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 3.8 g, Sodium 1097.6 mg, Sugar 2.2 g
CHICKEN RICE-A-RONI®
Made with shredded chicken, tender basmati rice, and smoky-sweet, caramelized onions and peppers, this chicken Rice-A-Roni® was inspired by a Lebanese rice and vermicelli pilaf. Garnish with fresh herbs, lemon juice, chili flakes, hot sauce, or even garlic-infused yogurt!
Provided by Chef John
Categories Rice Main Dishes
Time 3h
Yield 4
Number Of Ingredients 23
Steps:
- Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
- Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
- Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
- Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
- Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
- Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
- Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
- Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.
Nutrition Facts : Calories 1380.8 calories, Carbohydrate 88.8 g, Cholesterol 313.2 mg, Fat 74.2 g, Fiber 4.6 g, Protein 85.6 g, SaturatedFat 22.1 g, Sodium 2867.7 mg
GLUTEN FREE CHICKEN RICE A RONI DINNER
My favourite idea from Bette Hagman's books (and I got lots) was Rice a Roni. It was one of the things I missed the most when we went gluten free. This recipe, with her suggestion, is identical to the one I made with gluten. It's a great week night dinner, as it's fast, healthy and in one pot.
Provided by Chef 616082
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place broken spaghetti on dry cookie sheet and place in 400°F oven shaking every couple of minutes until it is brown and smells nutty, usually between 5 to 10 minutes. Remove and set aside.
- In a deep pan with a lid or a dutch oven on medium, heat butter and oil until bubbly then add onions, carrots, and celery. Salt the vegetables to help them release their liquids and cook until onions are translucent. Add the poultry seasoning, pepper and the dry rice and cook, stirring constantly until the rice is coated, about one minute.
- Add the pasta, the stock, the bay leaves, zucchini and the chicken, stir and cover. Bring to a boil then turn heat down to medium low and cook for 15 minutes. Check to see that it has enough fluid, if not add a 1/2 cup of water and continue cooking, covered until rice is done, about five more minutes.
- If you like spinach, add it now and cook until it wilts down.
- I stir in a couple of tablespoons of butter at the end for the flavour and shine. Remove the bay leaves and serve.
Nutrition Facts : Calories 535.4, Fat 19.9, SaturatedFat 6.7, Cholesterol 61.7, Sodium 739, Carbohydrate 66.4, Fiber 3.7, Sugar 5, Protein 21.3
CHICKEN VEGETABLE RICE (LIKE RICE A RONI)
This is a pretty simple recipe that I threw together when I was making a whole chicken. I find it to be really good and everyone loved it! The recipe can change I used canned veggies and boil in bag rice for convienience but you can use fresh and it dont think it would make a taste difference
Provided by AndreaLuVzJay
Categories Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet combine Veggies, Onion, Celery, 1 tablespoon Chicken Base and Butter. Let simmer for about 10 minutes.
- In a seperate pot prepare rice as directed after water comes to a boil, add the remaining Chicken Base.
- When Rice is done add it to the skillet along with the Chicken Drippings, Let simmer all together for about 15 minutes
- Serve immediatley.
Nutrition Facts : Calories 295.1, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 262.8, Carbohydrate 51.4, Fiber 4.8, Sugar 3.7, Protein 6.9
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