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 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
BUDGET RICE-A-RONI
Placing here for safekeeping. Prep time is for making the pantry mix. Cooking time is for making dinner servings.
Provided by NoeleenCleary
Categories < 60 Mins
Time 40m
Yield 20-30 serving(s)
Number Of Ingredients 8
Steps:
- In a large airtight container combine rice, vermicelli, onion flakes and parsley. Store in the pantry to use as needed.
- To make 4-6 Servings:.
- In a large skillet with a tight fitting lid melt 2 tablespoons Butter.
- Add 1 cup of the rice/vermicelli mixture and saute over medium-high heat until vermicelli is browned. Increase heat to high and immediately add broth and water. Bring to boil. (Note: You can also heat broth and water to a boil before adding to rice/vermicelli mixture if desired.)
- Reduce heat. Cover and simmer gently for about 15-20 minutes or until most of the liquid is absorbed. Do not lift lid.
- Remove from heat. Fluff with fork. Taste and season with salt and pepper as desired.
Nutrition Facts : Calories 189.1, Fat 1.5, SaturatedFat 0.8, Cholesterol 3.1, Sodium 116.1, Carbohydrate 39.4, Fiber 1.6, Sugar 0.6, Protein 3.5
HOMEMADE RICE-A-RONI
I also like to add minced garlic to saute with the onion to taste and a handful of grated Parmesan cheese at end of cooking time. This is good! Recipe courtesy of Paula Deen.
Provided by Marie
Categories Spaghetti
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Break spaghetti into 1/2 to 1" pieces.
- Heat oil in a pot and stir spaghetti in the oil until it begins to brown slightly.
- Add rice, onion and parsley and stir.
- Mix in broth, stir and cover tightly.
- Cook as you would regular rice, simmering for about 20 minutes.
- Fluff with a fork and serve.
Nutrition Facts : Calories 437.2, Fat 5.3, SaturatedFat 0.9, Sodium 380.3, Carbohydrate 81.7, Fiber 2.8, Sugar 2.7, Protein 13.4
EASY CARIBBEAN-STYLE RICE-A-RONI
Using some leftover ingredients, this is quick to whip up. We brought back Lizano sauce from Costa Rica which made a great condiment for this!
Provided by Linky
Categories One Dish Meal
Time 30m
Yield 3 serving(s)
Number Of Ingredients 3
Steps:
- Prepare Rice-a-Roni as directed on box.
- Add meat mixture during last 5 minutes.
- Serve with generous spoonful of pico de gallo and hot sauce, if desired.
Nutrition Facts : Calories 121.9, Fat 8.5, SaturatedFat 3.3, Cholesterol 38.6, Sodium 37.4, Protein 10.5
RICE AND VERMICELLI (RICE-A-RONI)
Home made rice-a-roni. Its just as easy to make, and significantly cheaper. You can find the short pieces of vermicelli in little bags by the Mexican food in most grocery stores, or you can bust up spaghetti noodles into 2 inch pieces. I buy the big cans of gravy mix, they last forever and are much cheaper than the little packets. I also keep frozen diced onions in my freezer for stuff like this.
Provided by Random Rachel
Categories Rice
Time 20m
Yield 1 batch
Number Of Ingredients 7
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.
HOMEMADE RICE A RONI SUBSTITUTE
I use fideo pasta which is a "cut" pasta instead of using a Rice A Roni Box. Instant rice is best. And You can substitute the ground beef for 2 cooked chicken breasts. So Use either the beef, Or chicken broth in your recipe. This is for a large amount which you can pre-make, then refrigerate for dinner, lunches at work, or home. If you are HUNGRY, or HANGRY, this is a good quick fix for that.
Provided by charla d.
Categories White Rice
Time 37m
Yield 6 Bowls, 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-cook your meat, in a Large, non-stick fry pan. Drain your ground beef, make sure it's in cut up bits. If you are using chicken, cut up breasts, and cook till fully done, 5 minute max. Set Aside.
- Wash out large skillet, and add butter on a med-high flame. Let it start to turn brown.
- Add the fideo pasta into the butter, let it cook and turn brown, but not burnt.
- Add the rice, and mix till fully covered with the brown butter 3 minute Stirring constantly.
- Add your meat, veggies, spices mix thoroughly.
- After you have mixed well, add the water, and stir till absorbed in rice.
- Add the flavoring (bouillon) broth. I showed a pic of exactly what I use. I use this product for the taste, and it is in bulk-size, so whipping up something quick, i can take out the bouillon, and make a fast meal. You want to make sure it is also mixed well. 4 Second Stir.
- And lastly, add your chopped onion mix into rice.
- Cover with a large lid, I use a pizza pan. (I don't use lids).
- Lower your flame to a simmer, and let cook 10 minute max.
- Rice should be done, so check it see if it is.
- Remember, you are using a Non-Stick pan. Now, you want to take off the lid, and cook on high to your desired taste.And just stir to take all the water out. I like mine almost crispy. It's like a 1 to 2 minute stirring, and it's perfect.
Nutrition Facts : Calories 404.3, Fat 16.3, SaturatedFat 8.1, Cholesterol 49.2, Sodium 111.9, Carbohydrate 50.6, Fiber 2.2, Sugar 1.3, Protein 12.9
HOMEMADE " RICE A RONI" WITH GROUND BEEF
I believe I got this from the Tightwad Gazette. Made this many times and my guys always clean out the dish.
Provided by Kathy I C
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brown onion and beef in large skillet.
- Drain and rinse to remove all fat, if desired.
- Brown rice and spaghetti in margarine.
- Add beef, onion and broth to rice mixture.
- Cover and simmer for 20 minutes or until rice and spaghetti are fully cooked.
- Season with salt and pepper.
Nutrition Facts : Calories 752.7, Fat 30.2, SaturatedFat 8.8, Cholesterol 77.9, Sodium 787.6, Carbohydrate 83.2, Fiber 3.5, Sugar 2.2, Protein 34
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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