Dover Post
  • Welcome to My Kitchen: Make the 'San Francisco treat' your own delicious dinner

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  • How many of you can remember the TV commercial for "Rice-A-Roni – the San Francisco treat"? Did you remember that it used to end with the clanging of a supposed bell on a San Francisco street car? It has been a long time since I've seen that commercial but the red Rice-A-Roni boxes are still available in the supermarket aisle where rice and pasta are usually displayed in a variety of flavors.
    One day I stopped to read a Rice-A-Roni box and discovered that many of them have great "Make it a Meal" recipes on the back of the box. I realized that these could be an easy, inexpensive and quick answer to that troublesome question – "What's for dinner?" This was especially true when we were on the road in our RV because all I need for the preparation is my trusty stir-fry skillet, a measuring cup and the ingredients that the recipes call for. Spicer tested the Seasoned Beef & Rice when I was recovering from surgery.
    I think that you will enjoy Seasoned Chicken & Rice and Seasoned Beef & Rice from the Rice-A-Roni boxes. If you find these as easy as we did, you can find more recipes at www.ricearoni.com. Then I'm including a recipe that I found and adapted from www.stolenmoments.com web site so that you can make your own homemade chicken Rice-A-Roni if you want to. You can customize the seasonings to suit your family's taste buds.
    To contact Judi, email leamingjudi@gmail.com.
    1 (6.9-ounce) box Rice-A-Roni, chicken flavor
    2 tablespoons butter or margarine
    2 cups water
    1 pound uncooked boneless, skinless chicken breasts cut into 1-inch pieces
    1 cup broccoli florets (if desired)
    1/2 cup shredded cheddar cheese (if desired)
    1 (8-ounce) can water chestnuts, drained and finely chopped (if desired)
    Open Rice-A-Roni box and set aside the Special Seasonings envelope. In a large skillet sauté dry rice-vermicelli mix with the butter or margarine in a large skillet over medium heat until the vermicelli is golden brown, stirring frequently. Slowly stir in the water, Special Seasonings and the cut up pieces of uncooked chicken. Bring to a boil. Cover, reduce heat to LOW and simmer for 15 to 20 minutes until rice is tender and water has been absorbed. Remove from heat source and let stand, covered, for 5 minutes before serving. If adding broccoli or water chestnuts (or both) do this during the last 5 minutes of cooking time. If adding cheese, do this just before the 5 minutes when you are letting the rice sit after the cooking time. Serves at least 4.
    Page 2 of 2 - 1 pound lean ground beef
    1 (6.8-ounce) box Rice-A-Roni, beef flavor
    2 tablespoons butter or margarine
    2 1/2 cups water
    3/4 cup mild salsa (optional)
    Cooked corn kernels, drained (optional)
    In a large skillet cook the ground beef until no longer pink. If necessary drain off any grease but return browned beef to the skillet. Open Rice-A-Roni box and set aside the Special Seasonings envelope. Stir dry rice-vermicelli mixture, butter or margarine, water and Special Seasonings packet into the skillet. Bring mixture to a boil. Cover. Reduce heat to LOW and simmer for 15 to 20 minutes until rice is tender. If desired, stir salsa and/or cooked corn into this mixture in the last 5 minutes before serving. Serves at least 4.
    1/4 pound spaghetti, angel hair or vermicelli pasta
    1 cup long grain rice
    3 chicken bouillon cubes, crushed or 3 teaspoons chicken stock base
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper
    1/4 teaspoon Italian seasoning herb mix
    1/4 teaspoon paprika
    4 tablespoons butter or margarine
    2 cups water
    Break pasta into small pieces. Combine with rice in a small bowl and mix. Set aside. In another small bowl combine chicken granules and seasonings until combined. Set aside. To prepare: melt butter in a large skillet and add pasta/rice mixture. Stir until pasta is golden brown – about five minutes. Slowly stir in the water and seasoning mixture. Bring to a boil. Reduce heat to LOW. Cover and simmer until liquid is absorbed and rice is tender – about 15 minutes.
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