Rice A Roni Frittata 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.

RICE-A-RONI FRITTATA

Steps:

• Preheat oven to 350.
• In large skillet over medium high heat saute' zucchini in 1 tbsp margarine or butter for 3 minutes or until tender-crisp.
• Remove from skillet and set aside.
• In same skillet, prepare the rice-a-roni according to pkg. directions using remaining 2 tbsp margarine.
• In large bowl comgine rice mixture, zucchini, cheeses, eggs and pepper.
• Spoon into lightly greased 2 quart casserole pan.
• Bake for 25 minutes or until knife inserted in center comes out clean.

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.

BAKED RICE FRITTATA

Steps:

• Heat the oven to 325°. Grease the inside of the skillet with 1 tablespoon of the soft butter, and coat the bottom and sides thoroughly with bread crumbs. Pour out any loose crumbs.
• Pour 4 cups of the milk into the large saucepan, and heat rapidly, stirring in the rice, 2 teaspoons salt, and remaining 2 tablespoons butter, until the milk starts to boil. Lower the heat, and simmer, partially covered, about 8 minutes, until the rice has a loose custard consistency. Remove the pan from the heat, and stir in the remaining cup of milk, cooling the rice slightly.
• Whisk the egg yolks in a large bowl, just to break them up. Pour or ladle in the hot rice gradually, whisking well between additions, to avoid scrambling the yolks. Whisk in the grated cheese and chopped scallions.
• In another bowl, whisk the egg whites and a pinch of salt with the electric mixer on medium-low speed until the whites become foamy, then raise the speed and whip just until they form soft peaks. Fold the whites into the rice batter with the wire whisk, gently turning them over and breaking up any large clumps, until incorporated.
• Pour the frittata batter into the skillet, and smooth the top. Set into the oven and bake for about an hour, until the frittata is nicely browned and a paring knife inserted in the center comes out clean. Place the skillet on a cooling rack, and run the knife blade around the sides to loosen the frittata. Let it set for about 10 minutes before unmolding.
• When the frittata has cooled slightly, lay a wooden cutting board over the top of the skillet, hold the two together, and flip them over. Rap on the upturned bottom of the pan and give it a good shake to release the frittata. Present it on the board as is, or invert again onto a serving platter, browned side on top. Serve warm or at room temperature, sliced in wedges.

SAVORY ITALIAN RICE BAKE - RICE A RONI RECIPE - (3.6/5)

Steps:

• Heat oven to 350 degrees. Prepare Rice a Roni mix as directed. Remove sausage from casing; crumble in 10 inch skillet. Brown sausage and onion; drain off fat, reserving 1 tablespoon of drippings in skillet. Set aside. Add zucchini and garlic; saute over medium heat 1 minute. Cover; continue cooking over low heat about 2 minutes or until crisp-tender. Combine prepared Rice a Roni, sausage mixture, 1 cup spaghetti sauce, and basil; spread into 11 x 7 inch baking dish. Sprinkle with 1/2 cup cheese. Top with zucchini. Pour over remaining sauce. Sprinkle with remaining cheese. Bake 25 to 30 minutes. You may substitute ground beef for sausage.

BUDGET RICE-A-RONI MEATBALLS

Steps:

• Set seasoning mix aside.
• Combine the rice mix and the egg.
• Add the raw beef in a large bowl and mix together with your hands.
• Roll into meatballs (about an inch and a half).
• In a large skillet, brown the meatballs on all sides.
• Meanwhile, mix the seasoning packet and boiling water.
• Pour over the meatballs and simmer for 30 minutes.
• Pour the cornstarch/water mixture into the skillet and simmer for 2 minutes.

CHEESY SHRIMP AND RICE

Steps:

• Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
• Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
• Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.