RICE A RONI™ SALAD
Great for a potluck. Variations may include adding more veggies or using shrimp instead of chicken.
Provided by Laurie Petrie
Categories Salad Grains Rice Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 274.8 calories, Carbohydrate 32.7 g, Cholesterol 18.4 mg, Fat 12.8 g, Fiber 2.7 g, Protein 9.4 g, SaturatedFat 2 g, Sodium 659.2 mg, Sugar 2.8 g
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
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 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!
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