Home Made Rice A Roni Recipes

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.

HOMEMADE RICE-A-RONI

Steps:

• Heat the oil and butter in a skillet over medium-high heat. Add the rice, orzo and nuts and saute, stirring frequently, until half of the rice and orzo is browned.
• Add the onion and cook for another two minutes.
• Add the chicken stock, salt and herbs and stir to combine.
• Bring it to a boil, reduce the heat to low, cover and cook as you would normally cook rice, about 15-20 minutes (if using white rice, longer if using brown) or until the rice is done.
• Fluff with a fork and serve immediately.

HOMEMADE RICE-A-RONI

Steps:

• Melt the butter in a large pan over medium heat.
• Add the pasta to the pan and cook until browned, about 3-5 minutes.
• Add the rice to the pan and cook for 1 more minute.
• Add the chicken broth, salt, garlic powder, onion powder and pepper to the pan.
• Bring the mixture to a simmer. Cover the pan and turn the heat to low.
• Cook for approximately 15 minutes or until all the liquid is absorbed. Fluff with a fork and sprinkle with parsley.
• Stir in tomatoes if using, then serve.

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 A RONI™ SALAD

Steps:

• Prepare rice mix as directed on package and chill.
• To the cooked rice, add the green onions, water chestnuts, celery, chicken, mayonnaise, Worcestershire sauce and salt and pepper to taste. Mix well, chill and serve.

RICE AND VERMICELLI (RICE-A-RONI)

Steps:

• I make the noodle / rice blend up in a big batch ahead of time, and then measure out 3/4 cup when I want to use it. Simply mix equal amounts of noodles and rice. To make a single serving, I pour rice halfway to the 3/4 mark in my pyrex measuring cup, and then fill it the rest of the way with the pasta. Very easy.
• Heat the butter in a skillet. Add 3/4 cup of the rice/noodle mix, and brown, stirring frequently for a minute or two.
• Add the water, gravy mix, onion, and parsley. Heat to boiling, reduce heat, cover and simmer 15 minutes.

QUICK HOME MADE RICE BETTER THAN RICE-A-RONI!

Steps:

• Place rice in a rice cooker. No need to water and rinse the rice first. Pour 1 1/2 cup of cold water right on top of the rice.
• In a separate container dissolve the bouillon in the 1/2 cup warm water.
• Once the bouillon is completely dissolved mix it in the rice cooker with the rest of the water and the rice. Put rice cooker on "cook" and you are done!
• Mix well before serving.

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.