Budget Rice A Roni 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:

• 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:

• In a large airtight container combine rice, vermicelli, onion flakes and parsley. Store in the pantry to use as needed.
• To make 4-6 Servings:.
• In a large skillet with a tight fitting lid melt 2 tablespoons Butter.
• Add 1 cup of the rice/vermicelli mixture and saute over medium-high heat until vermicelli is browned. Increase heat to high and immediately add broth and water. Bring to boil. (Note: You can also heat broth and water to a boil before adding to rice/vermicelli mixture if desired.)
• Reduce heat. Cover and simmer gently for about 15-20 minutes or until most of the liquid is absorbed. Do not lift lid.
• Remove from heat. Fluff with fork. Taste and season with salt and pepper as desired.

Steps:

• Set seasoning mix aside.
• Combine the rice mix and the egg.
• Add the raw beef in a large bowl and mix together with your hands.
• Roll into meatballs (about an inch and a half).
• In a large skillet, brown the meatballs on all sides.
• Meanwhile, mix the seasoning packet and boiling water.
• Pour over the meatballs and simmer for 30 minutes.
• Pour the cornstarch/water mixture into the skillet and simmer for 2 minutes.