Awesome Rice A Roni Salad Recipes

Steps:

• 1. Drain artichokes, saving marinade. Add artichokes to cooked rice. Mix the mayonnaise and curry powder. Add to marinade and mix well. Add remaining ingredients. Toss together. Chill.

Steps:

• Prepare rice mix as directed on package and chill.
• To the cooked rice, add the green onions, water chestnuts, celery, chicken, mayonnaise, Worcestershire sauce and salt and pepper to taste. Mix well, chill and serve.

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.

Steps:

• Prepare Rice A Roni according to directions omitting butter. Let cool completely.
• Combine drained marinade, curry powder, mayonnaise and spices. Whisk until smooth with a fork or small whisk.
• Mix cooled Rice A Roni in a 2-quart bowl with marinade dressing and chopped vegetables.
• Chill.

Steps:

• In a large bowl mix prepared Rice-a-Roni, artichokes, onions, shrimp, and both types of olives and mix.
• Add mayonnaise starting with 1/4 cup and adding more to your desired consistency.
• Mix and eat.

Steps:

• Prepare Rice A Roni as directed on package and chill.
• To the cooked Rice A Roni add the green onions, water chestnuts, celery, chicken, mayonnaise, Worcestershire sauce and salt and pepper to taste.
• Mix well, chill and serve.

Steps:

• 1. Cook the Chicken-Rice-a-Roni according to package directions. Let cool.
• 2. While rice is cooking, drain the artichoke hearts and green olives.
• 3. Even though the hearts say they are quartered, I always quarter them and cut them into halves or thirds. This lets me find any tough leaves and remove them.
• 4. Put all ingredients together in a bowl. Add the three heaping tablespoons of mayo onto the salad. Mix well and enjoy! To double or even triple the recipe, just add extra boxes of the rice, artichoke hearts and green olives.

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.