Wednesday, March 24, 2010

Rice Mixes

I believe I found this on Hillbillyhousewife.com a long time ago. Very thrifty rice mixes. I recently made the beef rice a roni one, and it was a definite hit with the kids.
I think I have posted a few, but I figure I will just post the rest of what I've got.
                                                 Enjoy!


TACO RICE MIX


In a quart-sized ziplock bag combine the following ingredients:

• 1 cup long grain brown rice or white rice

• 2 teaspoons chili powder

• 1/2 teaspoon salt

• 1/4 teaspoon each oregano & cumin & garlic powder

• 2 tablespoons dry onion

• Dash red pepper flakes

Seal & Label the bag. Store on the pantry shelf.

To Prepare:

• 1 package of Taco Rice Mix

• 1 or 2 tablespoons oil

• 8 oz can reduced sodium tomato sauce or 1 cup chopped fresh or canned tomatoes

• 2 cups water

Get out a 2-quart saucepan. Heat the oil in the pan over medium heat. Add the contents of the Taco Rice Mix. Sauté the rice and seasonings in the hot oil until the rice is toasty and slightly opaque. Add the tomato sauce and water. Stir it up and bring it to a boil. When it starts to boil, cover the pan with a good lid and reduce the heat to very low. Brown rice will cook in 45 minutes. White rice will cook in 20 minutes. Serve topped with cheese for a main dish, or just like it is as a side dish. This is my oldest son's favorite food in the entire world. This recipe doubles easily. Cook it in a 3-quart saucepan if you double it.

Makes 4 servings.



Buttery Garlic Rice Mix

• 1 cup long grain white rice or brown rice

• 2 chicken bouillon cubes

• 1 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/8 teaspoon turmeric

• 2 teaspoons dry parsley

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 Buttery Garlic Rice Mix

• 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. White rice should cook for 20 minutes and brown rice should cook for 45 minutes. Serve hot.




Yellow Rice Mix

• 1 cup long grain brown rice

• 1/4 teaspoon turmeric

• small speck cayenne pepper

• 1/8 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1 tablespoon dried green pepper

• 3 chicken flavored bouillon cubes

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:

• 2-1/2 cups tap water

• 2 tablespoon margarine

Melt the margarine in a 3-quart saucepan. Add the package of mix. Sautè the rice and seasonings for a few minutes, until the rice is toasty, and begins to turn opaque. Add the water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered for until done, or for about 45 minutes. Serve hot.




Chicken Style Rice a Roni

• 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.



Lemon Herb Rice Mix

• 1 cup long grain brown rice

• 2 teaspoons vegetable or chicken flavored bouillon

• 1 teaspoon dry lemon peel

• 1/2 teaspoon marjoram

• 1/4 teaspoon thyme

• 1/4 teaspoon rosemary

• 1/4 teaspoon salt

• 1/2 teaspoon sugar

• Pinch Turmeric, for color (optional)

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 Lemon Herb Rice Mix

• 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. Good with fish or chicken.




Beef Style Rice a Roni

• 3/4 cup long grain brown or white rice

• 1/4 cup broken spaghetti (or just use more rice)

• 1 tablespoon dry onion

• 1 tablespoon dry parsley

• 3 beef 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 Beef Style Rice & Roni Mix

• 2-1/2 cups water

• 1 tablespoon soy sauce

In a 2-quart saucepan combine the margarine, Rice Mix, soy sauce 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.

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