Homemade Rice-a-Roni Mix Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 7 cups of long grain or basmati rice, uncooked
3 cup small pieces of angel hair, vermicelli or thin spaghetti (broken into 1/2-inch pieces)
1/2 cup dried parsley
5 Tbsp chocken bouillon powder
2 teaspoons onion powder
2 tsp garlic powder
2 tsp dried thyme
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Directions: |
Directions:Combine rice, pasta and all seasoning ingredients and mix well. Store in an airtight container.
To prepare:
Melt 2 tablespoons of butter in a 12-inch skillet. Add 1 cup of rice mix and stir. Saute for about 1 minute, or until pasta starts to turn golden brown. Add 2 cup water bring to a boil. Reduce heat, cover and simmer for 15 minutes or until liquid has absorbed. Stir rice before serving.
*Note:
You can change the rice-a-Roni flavor to beef by substituting powdered beef bouillon in place of the chicken bouillon. If you want rice pilaf, just add slivered almonds when you add the water. You can also make mushroom rice by adding a small can of sliced mushrooms when you add the water. For Mexican rice, add a package of taco seasoning mix 1 cup of tomato sauce and 1 cup of water once rice has turned brown. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:Prep time: 10 minutes, Cook time; 15 minutes |
Personal
Notes: |
Personal
Notes: If you’re anything like my family you will love this copycat version of an old time San Francisco treat, Rice-a-Roni! I like it because of its versatility and making it ahead in bulk means I always have it on hand. Tim loves his rice!
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