Do you like Rice-A-Roni? Try my family recipe for it, "Spanish style" with ground beef. I like it, because it's inexpensive to make, and, simply, because it tastes good. Eat it with some type of dinner rolls. My son and I enjoy it with buttered crescent rolls. You can get frozen crescent rolls, and brush or rub margarine or butter on top.
1 box Rice-A-Roni, Spanish style
1 lb. ground beef
1 can diced tomatoes (approx. 15 oz)
crushed red pepper (season to your taste)
Cook the Rice-A-Roni according to the directions on the box. By all means, add the optional diced tomatoes. Then brown the ground beef and add it to the Rice-A-Roni. Add as much crushed red pepper as you like, bring it all to a boil, then lower the heat and let it simmer for about 5 minutes.
A cheaper version of the classic Rice-a-Roni mix. I hate paying high prices for the foods my family loves and try to recreate as many as possible.
1 pkg. angel hair pasta or any skinny spaghetti
bouillon cubes, any flavor you like
mushrooms (fresh or canned)
Put pasta into food processor and cut into about 1/4 inch pieces. Add equal parts of rice to the mix.
To cook, determine how much mix you need for the meal. Add butter or oil to saute pan, add onion and pasta mix, heat mixture until the pasta turns golden brown. Add water and your choice of bouillon Add mushrooms and simmer until tender.
Combine all ingredients in a large bowl and stir until evenly distributed. Put about 1 1/3 cups into three 1-pint containers and label as "Chicken Flavored Rice Mix". Store in a cool, dry place and use within 6 to 8 months. Makes about 4 cups of mix.
To use: Mix 1 1/3 cups Chicken Flavored Rice Mix with 2 cups cold water and 1 Tbsp. butter or margarine in a medium saucepan. Bring to a boil over high heat. Cover pan and reduce the heat to low. Cook for 15 to 25 minutes, or until liquid is absorbed and rice is tender. 4 to 6 servings
Inspired by reading about Rice-a-Roni. We don't have it here, I made my own version. Result: a lovely smoky-tasting mix, very unusual.
Mix equal quantities together, and store in an airtight container. Boil as for rice or spaghetti, BUT add 3 times the volume of water, as this mix is very thirsty. Pre-soaking might cut down the cooking time, but I haven't tried it yet.
When cooked, add powdered cumin, if liked, to enhance the smoky flavour. Other spices according to taste: chilli, cayenne pepper, smoked paprika.
This mix is for rice dishes where rice is the main ingredient. It is too flavourful for curries, etc.
Suggested uses: rice salads, rice-cakes, adding flavour to bean-burgers and, if you are a good bread-baker, to home-made bread-dough.
Servings:As for rice.
Prep Time:Pre-soak for a few hours, if liked. Minutes
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