Homemade Rice A Roni Food

HOMEMADE RICE-A-RONI

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.

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.

HOMEMADE RICE A RONI

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.

HOMEMADE RICE-A-RONI

Steps:

• Heat the oil and butter in a skillet over medium-high heat. Add the rice, orzo and nuts and saute, stirring frequently, until half of the rice and orzo is browned.
• Add the onion and cook for another two minutes.
• Add the chicken stock, salt and herbs and stir to combine.
• Bring it to a boil, reduce the heat to low, cover and cook as you would normally cook rice, about 15-20 minutes (if using white rice, longer if using brown) or until the rice is done.
• Fluff with a fork and serve immediately.

HOMEMADE RICE A RONI SUBSTITUTE

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.

HOMEMADE RICE-A-RONI

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.

EASY CARIBBEAN-STYLE RICE-A-RONI

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.

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.