HOMEMADE RICE-A-RONI
This homemade rice-a-roni is a blend of rice and pasta cooked in butter, chicken broth and seasonings until light and fluffy. An easy side dish that tastes WAY better than the store bought kind!
Provided by Sara Welch
Categories Side Dish
Time 25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 310 kcal, Carbohydrate 94 g, Protein 14 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 426 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
CHICKEN AND RICE A RONI CASSEROLE
Make and share this Chicken and Rice a Roni Casserole recipe from Food.com.
Provided by Cristi Hinten
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
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.
HOMEMADE RICE A RONI
Make and share this Homemade Rice a Roni recipe from Food.com.
Provided by LisaA
Categories White Rice
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 315.1, Fat 7.2, SaturatedFat 3.9, Cholesterol 13.2, Sodium 5167.4, Carbohydrate 50.9, Fiber 1.7, Sugar 5.9, Protein 10.8
RICE-AH-RONI
Here's my version of what's often called 'the San Francisco treat,' although the next time I see this served here will be the first time. I used real chicken broth and a variety of seasonings.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes
Time 38m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 297.4 calories, Carbohydrate 51.4 g, Cholesterol 18.3 mg, Fat 6.7 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 3.8 g, Sodium 1097.6 mg, Sugar 2.2 g
HOMEMADE RICE PILAF (HEALTHY RICE-A-RONI) RECIPE
This all-season Homemade Rice Pilaf recipe is made with angel hair spaghetti, instant brown rice, and chicken broth. So easy and guarantees to full up!
Provided by Wanda Hunt
Categories Rice & Risotto
Time 22m
Yield 4
Number Of Ingredients 5
Steps:
- Melt the butter in a deep skillet with a fitted lid over medium heat.
- When the butter is melted, add the broken spaghetti and rice. Cook, stirring constantly, for 2 to 3 minutes, until slightly toasted.
- Add the chicken broth and bring to a boil. Reduce the heat to a simmer. Cover and cook for 10 to 12 minutes, until the rice is tender and the broth is absorbed.
- Remove from the heat and let sit for 5 minutes, then fluff with a fork.
Nutrition Facts : Carbohydrate 45.43g, Cholesterol 8.68mg, Fat 4.74g, Fiber 1.88g, Protein 7.51g, SaturatedFat 1.87g, ServingSize 4.00, Sodium 175.14mg, Sugar 0.00, UnsaturatedFat 1.67g
HOMEMADE CHICKEN RICE A RONI
I don't know about anyone else, but I would rather make as many scratch recipes as I can. When you can't pronounce half the ingredients in some of these boxed mixes. How on earth do we know what's in it?...LOL! This is my version of chicken Rice - A - Roni...season it up to your liking...Don't like chicken? Try Beef...same...
Provided by Cassie *
Categories Rice Sides
Time 20m
Number Of Ingredients 9
Steps:
- 1. Break vermicelli into small pieces. Melt butter in a non-stick pan over medium heat. Stir in rice and vermicelli; cook, stirring frequently, until vermicelli is lightly browned.
- 2. Add chicken broth and spices, except for parsley. Bring to a boil. Lower heat to a simmer and cover pan. Simmer for 10 to 15 minutes until rice is just a bit soupy.
- 3. Remove from heat, cover and let sit for about 5 minutes. If it gets too dry, just add some water or more broth. Stir in parsley and serve.
- 4. Enjoy!
CHICKEN RICE-A-RONI®
Made with shredded chicken, tender basmati rice, and smoky-sweet, caramelized onions and peppers, this chicken Rice-A-Roni® was inspired by a Lebanese rice and vermicelli pilaf. Garnish with fresh herbs, lemon juice, chili flakes, hot sauce, or even garlic-infused yogurt!
Provided by Chef John
Categories Rice Main Dishes
Time 3h
Yield 4
Number Of Ingredients 23
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.
Nutrition Facts : Calories 1380.8 calories, Carbohydrate 88.8 g, Cholesterol 313.2 mg, Fat 74.2 g, Fiber 4.6 g, Protein 85.6 g, SaturatedFat 22.1 g, Sodium 2867.7 mg
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- Place a nonstick saute pan or skillet with high sides over medium heat. Add the oil and two tablespoons of butter.
- Once the butter has melted, swirl it together with the oil and add the vermicelli. Toast the vermicelli for 2-3 minutes, stirring frequently.
- Push the vermicelli to one side of the pan and add the remaining butter. Once melted, add the rice. Stir it together with the vermicelli and let toast, stirring once per minute until the rice is browned and smells a bit nutty.
PERFECT COPYCAT RICE-A-RONI - BROWN THUMB MAMA®
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- Melt the butter in a skillet and saute the pasta and rice until slightly golden. Add the chicken broth and RealSalt and bring to a boil.
- Cover, reduce heat and simmer for 18-20 minutes until liquid is absorbed. Garnish with parsley or slivered almonds and serve.
- Pat yourself on the back! You just made rice-a-roni from scratch in the SAME amount of time it takes to make the boxed stuff.
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- Heat a medium saucepan to a medium heat. Add butter. Once the butter melts, add broken whole-wheat pasta. Cook in the butter until toasted and golden brown, about 4-5 minutes. Add onion and rice. Toast another 2-3 minutes until the onion is fragrant and rice is slightly toasted. Season with salt and pepper.
- Add 1 3/4 cups chicken stock, onion powder, garlic powder, and salt. Bring to a boil and reduce to a low simmer. Cover and cook for 15 minutes. Remove from the heat and let the mixture sit for another 10 minutes.
- Remove the lid and stir in remaining chicken broth and parsley. Toss to combine. Season with salt and pepper.
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From orwhateveryoudo.com
- Preheat oil over medium-high heat in a large non-stick or seasoned cast iron saute pan. Quickly brown diced chicken, and then remove from the pan. It is okay, preferable actually, if the chicken is still partly pink in the middle at this point.
- Melt butter in the saute pan over medium heat. Add rice and pasta, and cook stirring frequently until the pasta is browned. Add the mushrooms during the last 3-4 minutes of the rice/pasta cook time, and cook those along with the rice/pasta. Add the onion and garlic powder, the parsley, salt, water, bouillon, and wine.
- Add the chicken back into the pan, and simmer for 10 minutes, stirring frequently. Add broccoli during last 5 minutes of cooking.
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