Rice-a- Roni Mix

Most of my kids have never even tasted that boxed creation called Rice-a-Roni. And those who have don't even remember. I am pretty anti-processed foods. But I remember liking the ease of grabbing a box to throw a meal together. When I saw a link to a mix for rice-a-roni I thought I would give it a try. I am so glad I did. I made this the other night with the Baked Fried Chicken and dinner was such a hit I thought I was a award winning culinary chef. And let me tell you, that is hard to come by in this house. But EVERYONE loved it! Hooray! 

Rice-a-Roni Mix

Ingredients:
3/4 cup rice (white or brown- regular)
1/4 cup broken spaghetti or angel hair pasta
1 Tablespoon minced onion
1/4 teaspoon garlic powder 

1/4 tsp poultry seasoning
1 Tablespoon chicken bouillon powder or 3 cubes smashed into powder form
Mix all ingredients in a bowl. Label a ziplock storage bag and attach cooking directions (listed below). Pour Rice-a-roni mix into bag and seal. Store in pantry.

In saucepan mix together 2 Tablespoons Margarine, 2 1/2 cups water , and rice-a-roni mix.  Stir together
Heat to boiling. Put lid on pan and reduce heat to simmer. Let simmer 20 minutes for white rice and up to 45 minutes for brown.  Serve hot.

Fried Rice

I don't have a picture of this. It got eaten so quickly that there was no hope. I hope this will become a staple in our home. We always have left over rice so this is perfect.

Fried Rice

2 T sesame oil
1/2 C each celery, carrot, red, orange, yellow peppers, green onion
1 C chopped ham
abt 4 C rice, cooked
2 eggs, whisked
1/4 C soy sauce

In a frying pan heat the sesame oil and then saute the vegetables until cooked. Add the ham and rice mixing all of it together well. Create a well in the center of the rice mixture and add the eggs. Cook them, stirring often and then incorporate them in to the rice mixture. Add the soy sauce in and enjoy. It's really good as leftovers too!

Mango Sweet Rice

Quite a while back my sister, Marissa, brought this rice to family dinner. I fell in love with it almost immediately. But in the overflowing collection of recipes I have this one got lost until yesterday when I realized I had all four magic ingredients to make this divine yumminess. So good, so simple!

Mango Sweet Rice
1/2 C coconut milk
1/2 C sugar
4 C cooked rice
1 or 2 fresh mangoes, chopped

In a pan heat the coconut milk and sugar until the sugar is completely dissolved. Pour over the cooked rice. The rice can be warm or cold it doesn't really matter. Add the chopped mangoes. Let it sit for a little while, giving it a stir so all the juice gets fully incorporated into the rice. Then enjoy! Because it is good enough to enjoy!

Cilantro Lime Rice

The picture is not too great but the rice was. We had this last night with BBQ salmon and green beans. Loved it and it was simple easy too!


CILANTRO-LIME RICE

1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

TWD: Arborio Rice Pudding

Where has rice pudding been for the last 34 years? I am not a tapioca fan(a texture thing) so it never occurred to me that I would like rice pudding, but MAN was I wrong!!!!
I have made this pudding twice since Saturday- it's only Monday as I type.
My first try was as suggested in the book- 1/2 vanilla and 1/2 chocolate. Now I am a lover of chocolate, but I tasted the vanilla first and well, I don't think any other rendition could taste as good after that.
The simplicity of this recipe sold me. Isabelle from Les Gourmedes chose this recipe, but I fear that she will post it in French and so I will post it here. I hope I don't get in trouble for this. It is just so good that everyone should have it!

Arborio Rice Pudding
1/4 C rice, short grain (I used Calrose and not Arborio and it worked just fine)
2 C water
3 1/4 C milk (powdered milk even works- we used Morning Moo brand)
1/4 C sugar
1 T vanilla or 3 oz bittersweet chocolate

Par boil the rice in the 2 C water for 10 minutes and then drain. In a heavy saucepan combine the milk and sugar and bring to a boil. Once it has started to boil add the rice and lower the heat to a simmer. Simmer for 30 minutes stirring occasionally. Remove from the heat and put into a bowl. Add either your vanilla or chocolate. Place plastic wrap on the the top so it doesn't have a film on it when cool- or just put it in a bowl that has a lid, which is what we did and it worked great! Chill for 6 hours and then enjoy, Enjoy, ENJOY!!!!
This is going to be a new favorite at our house for years to come. I have kids snitching it out of the fridge!

Spanish Rice- the BEST ever!

When looking for a great spanish rice recipe my husband came across this one in a Mexican food cookbook that he had. It has become a huge hit and has been requested at family dinners again and again. It has a clean taste that will keep you going back for more!Spanish Rice

2 T olive oil

1 C white rice, long grain

1/2 medium onion, chopped

2 med. garlic cloves, minced

1/2 tsp cumin

1/4 tsp salt

1 can diced tomatoes, drained

2 C chicken broth

2 T fresh cilantro, chopped

Cook rice with oil in a large skillet until golden. Add onions, garlic, cumin, and salt. Cook until the onions are soft. Add the tomatoes and broth. Cook until rice is tender- about 20 minutes. Stir in cilantro after rice is done and serve!