Spaghetti Sauce And Rice Recipes

SPAGHETTI RICE

Spaghetti Rice image

This recipe comes to you from Mr. Food. I saw it on tv a few years ago and just recently ran across it. I have made it several times and we always enjoy it. Mr. Food says this is a great make ahead dish, and that it freezes well.

Provided by KTs Mom

Categories Spaghetti

Time 27m

Yield 5-6 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons vegetable oil, divided
1 (4 ounce) can sliced mushrooms or 1 (4 ounce) can mushroom stems and pieces (drained)
1 medium onion, chopped
1 cup uncooked spaghetti, broken into 3 inch pieces (about 4 oz)
1 1/2 cups uncooked long grain rice or 1 1/2 cups whole grain rice
2 (14 1/2 ounce) cans ready-to-serve chicken broth
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

In a large skillet, heat 3 tablespoons oil over medium high heat.
Add mushrooms and onions and saute until lightly browned; remove from skillet and set aside.
Heat the remaining tablespoon of oil in the skillet and brown spaghetti over medium-low heat.
(Be careful--it browns quickly).
Remove the skillet from the heat and return mushrooms and onions to the skillet.
Add the remaining ingredients, mixing well.
Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes, or until all the liquid is absorbed.

Nutrition Facts : Calories 660.9, Fat 14.3, SaturatedFat 2.3, Cholesterol 1.6, Sodium 1154.3, Carbohydrate 108.3, Fiber 3.8, Sugar 3.4, Protein 22.6

SPAGHETTI-STYLE RICE

Spaghetti-Style Rice image

I keep the ingredients for this quick and easy casserole on hand so I can put it together at a moment's notice. It tastes like lasagna gut with rice instead of noodles.-Robin King, Klamath Falls, Oregon

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 pound ground beef, cooked and drained
1 jar (15-1/2 ounces) garden-style spaghetti sauce
1-1/2 cups shredded Monterey Jack cheese
1 cup uncooked instant rice
1 can (4 ounces) mushroom stems and pieces, drained

Steps:

In a large bowl, combine all ingredients. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 375° for 15 minutes; stir. Bake 10 minutes longer or until rice is tender.

Nutrition Facts : Calories 508 calories, Fat 26g fat (13g saturated fat), Cholesterol 98mg cholesterol, Sodium 821mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein.

RICE WITH PASTA

Rice with Pasta image

Simple seasonings are all you need to flavor tender pieces of pasta and rice.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 16

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 package (7 oz) fideo pasta or vermicelli or angel hair pasta, broken into 1-inch lengths
1/2 cup finely chopped onion
1 clove garlic, finely chopped
2 cups converted long grain white rice
4 cups chicken broth
1 teaspoon salt
Fresh cilantro leaves, if desired

Steps:

In 12-inch skillet, heat oil over medium-high heat. Stir in pasta; cook and stir 3 to 5 minutes or until golden brown. Stir in onion and garlic; cook 2 to 3 minutes, stirring constantly, until tender.
Stir in rice; cook 30 to 60 seconds or until light golden brown. Stir in chicken broth and salt. Reduce heat to low; cover and cook 20 to 25 minutes or until rice is tender and liquid is absorbed. Garnish with cilantro leaves.

Nutrition Facts : Calories 170, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 0 g, TransFat 0 g

SPAGHETTI SAUCE II

Spaghetti Sauce II image

A very thick and dark sauce with a little red pepper kick. Adjust the crushed red pepper to suit your tastes. This sauce freezes well too.

Provided by Melinda Connery

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Yield 6

Number Of Ingredients 12

Ingredients

1 onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 (28 ounce) can whole peeled tomatoes
2 (6 ounce) cans tomato paste
2 tablespoons dried basil
1 tablespoon dried oregano
2 bay leaves
1 tablespoon white sugar
¼ teaspoon crushed red pepper flakes
¼ cup red wine
1 pound Italian sausage links

Steps:

Heat olive oil in a large saucepan or Dutch oven. Saute onions and garlic until tender, 2-3 minutes. Add remaining ingredients (except sausage links) and simmer over low heat for 3 hours.
With one hour cooking time remaining, cook and brown sausages in a skillet. When browned, place in sauce and continue to simmer. Remove bay leaves before serving. Serve over hot cooked noodles, with sausages on the side.

Nutrition Facts : Calories 402.6 calories, Carbohydrate 22.5 g, Cholesterol 57.5 mg, Fat 28.8 g, Fiber 4.9 g, Protein 14.9 g, SaturatedFat 9.3 g, Sodium 1189.8 mg, Sugar 13 g

SPANISH RICE USING TOMATO SAUCE

Spanish Rice Using Tomato Sauce image

Since I can't eat entire tomatoes, I'm grateful for a recipe that uses tomato sauce instead of crushed tomatoes, etc. This recipe comes from Host Chelsie Kenyon on About.com's Mexican cooking forum. Thank you, Chelsie! Please see Chelsie's original recipe here at http://mexicanfood.about.com/od/quickmexicanrecipes/r/SpanishRice.htm You can make the salt nonexistent in this recipe by using no-salt tomato sauce and chicken broth.

Provided by Debbie R.

Categories Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups rice
2 cups chicken broth or 2 cups vegetable broth
1 cup tomato sauce
3 minced garlic cloves
1/4 cup chopped onion
2 tablespoons oil

Steps:

In medium saucepan, heat oil over medium heat. Add in garlic and onion. Saute 1-2 minutes until softened.
Add in dry rice. While stirring, cook for about 5 minutes until rice is golden brown.
Slowly add in broth and tomato sauce into rice, not directly onto hot pan. Stir; bring to boil.
Turn heat to low and cover. Let simmer for 20 minutes.
Fluff with fork.

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