Chicken Style Ricearoni

  • 3/4 cup long grain brown or white rice
  • 1/4 cup broken spaghetti (or just use more rice)
  • 1 tablespoon dry onion
  • 1/4 teaspoon garlic
  • 1/4 teaspoon poultry seasoning or thyme
  • 1 tablespoon dry parsley
  • 3 chicken flavored bouillon cubes or 1 tablespoon powdered bouillon

Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most conveneince.

To Prepare:

  • 2 tablespoons margarine
  • 1 package of Chicken Style Rice & Roni Mix
  • 2-1/2 cups water

In a 2-quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done or for about 45 minutes for brown rice or 20 minutes for white rice. Serve hot.

Leftovers can be heated up the next day, by sauteing the cold rice in a little margarine, like fried rice. Scramble in an egg and serve in bowls. Makes a quick and easy lunch for hungry kids.

Introducing The Homemaker’s Hutch

Homemaker's Hutch December IssueHomemaker's Hutch Magazine

Now that Thanksgiving is behind us, we're gearing up for Christmas. It's important to both of us to focus on the spiritual aspect of the Holiday season and not get too sucked into the hustle, bustle and overspending chaos. That's why we're focusing a lot on meaningful Christmas activities along with some tips to keep your sanity and your hard-earned money this year.

Click on here to subscribe today!

Homemaker's Hutch Magazine

Comments

  1. rachael says

    I use tear-shaped pasta, often found in hispanic section of food store instead of spagetti. Also, keep your spices separate from the pasta and rice when you store your mix. When you want to make the dish, saute the rice and pasta in the butter until they are slightly brown and toasted, then add the spice mix and water. My family loves it this way- we make a double batch so that we have leftovers that you can add to burritos and tacos.

  2. ironflange says

    I agree with rachael, keep ‘em separate. I like to go to the local Italian superette and buy lots of different kinds of small pasta, like little stars, shells, rings, etc. They all work the same, and make life a litle more interesting. I also like using parboiled rice, like Uncle Ben’s; we like it a little drier rather then mushy, though it all gets devoured no matter how it turns out.

  3. Tina says

    Love these rice dish recipes! Been using them for years now and the kids do NOT miss the store bought stuff.

  4. Wendy H says

    This is OUTSTANDING! I can’t use the store bought stuff because my husband is allergic to something in them, but I DO love the flavor. Now I can make it myself! These are also wonderful suggestions from the other posters. I love the idea of adding the little star pastas! How pretty it will be! Thanks, Everyone!

Leave a Reply

Your email address will not be published. Required fields are marked *