Chicken And Rice Wrap Using Rice A Roni Food

EASY CHICKEN & RICE WRAPS BY RICE-A-RONI RECIPE - (4.4/5)

Steps:

• 1. In large skillet over medium-high heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown. 2. Slowly stir in 2 cups water, salsa, chicken and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender and chicken is no longer pink inside. 3. Stir in beans and corn; let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream, if desired. Tip To warm tortillas, wrap them in aluminum foil and bake in a 350°F oven for about 5 minutes. Turn off the heat and keep them in the oven until ready to serve.

CHICKEN AND RICE WRAP (USING RICE-A-RONI)

Steps:

• Melt margarine and saute vermicelli mix until golden brown.
• Slowly stir in 2 c water, salsa, chicken and special seasonings. Bring to boil. Cover and reduce heat to low. Simmer 15-20 minutes until rice is tender.
• Stir in beans and corn.
• Let stand 5 minutes before serving.
• Serve in warm tortillas with sour cream, grated cheese and avocados on top.

CHICKEN AND RICE A RONI CASSEROLE

Steps:

• Preheat oven to 350°F Prepare Rice-A-Roni according to package directions. While that is cooking, shred/cut up the chicken removing meat from bones.
• When Rice-A-Roni is done, add the can of soup and the sour cream, and stir to combine. Add the chicken and mix together. Spread mixture into a sprayed baking dish and bake, uncovered, at 350 F for 40 minutes.
• Remove from oven, cover with the french-friend onions and bake for 5 more minutes.

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.

RICE AND CHICKEN WRAPS

Steps:

• Spray large skillet with nonstick cooking spray.
• Add chicken, cook over medium-high heat 10-12 minutes till lightly browned on both sides Add water, rice and contents of seasoning packet, bring to a boil.
• Cover and reduce heat, simmer 10 minutes until chicken is no longer pink in the center and water is absorbed.
• Stir in salad dressing.
• Spoon rice mixture evenly down the center of each tortilla; top with lettuce.
• Fold in both sides of tortilla; roll up tortilla tightly from the bottom, keeping filling firmly packed.
• Slice each wrap diagonally in half.