Mexican Rice A Roni Skillet Recipes

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.

Steps:

• Preheat oven to 400 degrees F. In large skillet, cook Rice-A-Roni according to directions on package. At the same time in another skillet, brown ground beef and add taco seasoning according to direction on package.
• Combine Rice-A-Roni and taco meat along with corn, chilies and diced tomatoes. Top with shredded cheese.
• Bake for 10 minutes or until cheese is melted. Top with sour cream and additional toppings.

Steps:

• In a large skillet, cook and stir rice and pasta mix in butter until lightly browned, about 5 minutes. Add the water, tomatoes and contents of rice seasoning packet. Bring to a boil. Reduce heat; cover and cook for 10 minutes. , Add chicken and jalapeno. Cover and cook until rice is tender and liquid is absorbed, 8-10 minutes.

Steps:

• In a large skillet coated with cooking spray, cook and stir egg over medium-high heat until set. Remove and set aside., In the same skillet, stir-fry chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the rice, beans, Mexicorn, peppers, taco sauce and green onions; heat through. Stir in reserved egg. Sprinkle rice with cilantro.