Easy Caribbean Style Rice A Roni Recipes

HOMEMADE RICE A RONI

Steps:

• In medium skillet saute' broken spaghetti pieces in butter, stirring constantly, until the spaghetti begins to brown.
• Add rice, stirring until the rice is well coated with the butter and the spaghetti browns a little more Carefully pour in broth.
• Simmer until liquid is absorbed.

RICE-AH-RONI

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.

CARIBBEAN RICE AND BEANS

Steps:

• Heat the oil in a large skillet. Gently saute onions, garlic and hot peppers, then add beans and vinegar and cook for about 5 minutes. Add the rice to the beans, then stir in stock, reduce heat, and simmer until rice is cooked, about 15 to 20 minutes. Stir in parsley, chives, hot sauce, salt, and pepper and serve.

EASY CARIBBEAN-STYLE RICE-A-RONI

Steps:

• Prepare Rice-a-Roni as directed on box.
• Add meat mixture during last 5 minutes.
• Serve with generous spoonful of pico de gallo and hot sauce, if desired.

CHICKEN RICE-A-RONI®

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.

CARIBBEAN RICE RECIPE BY TASTY

Steps:

• In a large pan, cook the pork, chorizo, and orange juice. Remove from the pan, leaving the grease behind.
• Take the remaining grease and mix it with garlic, cilantro, onion, and pepper and have it cook for 5 minutes at medium heat.
• Add the pork and chorizo to the mixture, then add the rice and beans.
• Add the salt and pepper to the mix and the water from the beans. Let it cook for 15 minutes until the rice is cooked, adding water if needed.
• Add the can of coconut milk and stir everything for 5 more minutes.
• Serve and eat up!!!