BEEF AND RICE
Super fast, super easy, and super tasty! Serve with buttered bread.
Provided by sarah.kindermann
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 4
Number Of Ingredients 3
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir rice portion of packaged rice mix into beef; cook and stir until rice is lightly browned, about 5 minutes. Pour water into beef and rice, stir seasoning packet from rice into mixture, and cover skillet. Bring to a boil, reduce heat to low, and simmer until the liquid has been almost completely absorbed, about 30 minutes.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 35.5 g, Cholesterol 68.8 mg, Fat 14 g, Fiber 1.4 g, Protein 23.8 g, SaturatedFat 5.2 g, Sodium 814.1 mg, Sugar 1.4 g
A HOMEMADE SAN FRANCISCO TREAT: CHICKEN VERMICELLI RICE
Years ago, I came up with my clone of a dish my children really enjoyed. I wanted to use the freshest ingredients that I usually have on hand. Many years later, I find myself still making it. If serving a beef dish, substitute chicken bouillon with beef bouillon. Angel hair pasta can be broken into small pieces in place of vermicelli.
Provided by SHORECOOK
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes.
- Pour water over the rice mixture. Stir chicken bouillon, parsley, garlic powder, and onion powder into the water; bring to a boil, place a cover on the saucepan, reduce heat to low, and cook until the water has absorbed into the rice and pasta, about 25 minutes.
Nutrition Facts : Calories 223.5 calories, Carbohydrate 42.4 g, Cholesterol 7.8 mg, Fat 3.6 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 2 g, Sodium 310.7 mg, Sugar 0.6 g
BEEF OR CHICKEN FLAVORED (VERMICELLI AND RICE)
Steps:
- 1. Saute vermicelli and Rice with Butter or Margarine, once the vermicelli and the Rice have browend, then add water,and your choice of flavored Bouillon to the pan. 2.Reduce heat to med - low; cover. and Simmer 5 to 10 minutes.or Till all the liquid is absorbed. 3.Once Rice has absorbed all the liquid, give it a stir. Cover again, for 10 minutes or till rice is compleatly cooked.
BUN GA NUONG (CHICKEN AND VERMICELLI)
Grilled chicken is tossed with rice vermicelli in a chili vinaigrette flavored with fresh lime juice.
Provided by Moira Hodgson
Categories dinner, pastas, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Marinate the chicken breasts in the garlic, shallots, salt, pepper and the vegetable oil for 20 to 60 minutes.
- Bring three quarts of water to a boil. Add the rice vermicelli and cook three to four minutes or until it is almost soft. Strain in a colander and set aside.
- Grill the chicken on both sides until done. Cut into bite-size pieces.
- In each of four bowls, divide the lettuce and cucumbers. Top with the vermicelli. Arrange the chicken on top of the vermicelli.
- Combine the ingredients for the chili vinaigrette and mix together thoroughly. Pour three to four tablespoons of the chili vinaigrette on each salad. Sprinkle with fresh mint and peanuts and serve.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 18 grams, Carbohydrate 68 grams, Fat 24 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 1592 milligrams, Sugar 11 grams, TransFat 0 grams
BEEF FLAVORED RICE
My family loves this side with beef and gravy recipes. We like to shred beef and place it on this rice and then top with gravy. You can also use this using chicken bouillon.
Provided by bmcnichol
Categories Brown Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place the bouillon in the water and add rice. I like using the better then bouillon but haved used bouillon cubes also. You can also use white rice if you prefer.
- I like making this in the microwave but you can also cook it on the stove top.
- In the microwave I cook on high for about 17 minutes.
- Microwaves vary so keep on eye on the rice.
- Fluff rice and serve.
Nutrition Facts : Calories 196.7, Fat 4.2, SaturatedFat 2.1, Cholesterol 7.6, Sodium 38.5, Carbohydrate 35.7, Fiber 1.6, Sugar 0.4, Protein 3.7
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
GROUND BEEF VERMICELLI
In this recipe, vermicelli noodles are first browned to develop a slightly nutty flavor. Then they simmer in a seasoned tomato sauce for a deliciously different dinner.-
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute vermicelli in butter until browned. Add beef; cook over medium heat until meat is no longer pink. Stir in the tomato sauce, celery, onions, corn, green pepper and seasonings. Cover and simmer for 25 minutes. , Arrange cheese slices over the top. Cook, uncovered, until the cheese is melted, about 5 minutes.
Nutrition Facts : Calories 292 calories, Fat 11g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 1104mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.
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