Homemade Spanish 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:

• 1. Break noodles into 1/2" or 1" size pieces. (They don't have to be perfectly uniform.) In a non-stick skillet, lightly brown (but don't burn) the dry noodles in melted butter. Add chicken broth and bring to a boil.
• 2. Add rice to boiling liquid and mix together. Mixture should boil for a minute or so.
• 3. Next: add can of crushed tomatoes, onion salt, garlic powder and tabasco (if using) to taste. Bring to a boil again for a moment.
• 4. Lower heat and cover pan; simmer for about 25-30 minutes or until liquid is absorbed and almost gone. (You want to stir everything really good when you first put the lid on, but try not to resist the temptation to stir it too much during the simmering period. Just make sure your heat is pretty low.) If liquid does not get completely absorbed during cooking time, just leave lid on and simmer five or ten more minutes or until the liquid is fully absorbed.
• 5. Wait about 10 minutes, remove from heat and let stand for a few minutes. Sprinkle a few dashes of pepper on top and serve.

Steps:

• Brown ground beef with onions and bellpepper. Drain grease.
• In a dutch oven prepare both boxes of rice a roni to box directions.
• When rice mixture comes to a boil, add hamburger with onions and bell pepper to rice, add in cans of corn and cajun seasoning. Bring mixture to a boil and cover. Lower heat and simmer for 20 minutes. Stir often to prevent rice from sticking. When rice is done, add cheese, stir and serve!
• I always add more hot sauce to my plate of food, but I love the twang of hot sauce.

Steps:

• In medium skillet saute' broken spaghetti pieces in butter, stirring constantly, until the spaghetti begins to brown.
• Add rice, stirring until the rice is well coated with the butter and the spaghetti browns a little more Carefully pour in broth.
• Simmer until liquid is absorbed.

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.