Fry onion, mushrooms and minute steaks.
Flavor with garlic powder and Worcestershire sauce; drain.
Cook rice according to package directions and add to other ingredients.
If you prefer rice slightly more spicy, replace beef flavored rice with Spanish flavored rice.
Combine chicken, chicken broth, water, navy beans, chicken-flavored rice mix, broccoli, carrots, and red bell pepper in a large Dutch oven. Bring to a boil; reduce heat to low and simmer until broccoli and carrots are tender, about 15 minutes.
Cook chicken flavored rice according to package directions, omitting butter.
Cool.
Mix reserved artichoke liquid with the mayonnaise.
Mix chopped onions, bell pepper, olives, artichoke hearts and curry powder with the reserved marinated liquid, mayonnaise and rice.
Garnish with sliced ripe olives. Refrigerate.
Serves 6.
Combine ingredients in a large bowl.
Stir until evenly distributed.
Put about 1 1/3 cups mixture each into three 1-pint airtight containers.
Label.
Store in a cool, dry place.
Use within 6 to 8 months.
Makes about 4 cups of Onion-Flavored Rice Mix.
Cook enough chicken breasts to make at least 3 cups chopped chicken.
Reserve liquid.
Cook 1 package Uncle Ben's chicken flavored rice, using broth for liquid.
Add 1/3 cup mayonnaise mixed with 3/4 teaspoon curry powder, 12 stuffed, sliced olives and 3 cups chicken (chopped).
Cut artichokes in half and line bottom of 2-quart greased casserole.
Pour chicken-rice mixture over artichokes and bake at 350\u00b0 for 30 minutes.
Casserole is much better if mixed up the day before it is baked.
Heat the oil in a large skillet over medium-high heat. Add the venison chunks, and cook until nicely browned on the outside and almost cooked through.
Prepare the beef flavored rice mix according to package directions. While the rice is cooking, add the venison, green pepper, red pepper and onion. Simmer until rice is done and peppers are tender.
Combine all ingredients in a large bowl.
Stir until evenly distributed. Put about 1 1/3 cups mixture each into three 1-pint airtight containers.
Label.
Store in a cool, dry place.
Use within 6 to 8 months.
Makes about 4 cups of Chicken-Flavored Rice Mix.
brown the hamburger with the Rice-a-Roni (set aside the
Crumble chicken bouillon cube into water and microwave for 2 minutes, or until mostly dissolved.
Pour into pot and add butter and rice.
Bring to a boil, stirring occasionally.
Cover and let simmer for 20 minutes.
Fluff rice and salt to taste, if desired.
come watery.
Add the rice to the vegetables and heat
Remove skin and bone from chicken.
Cut in 1/2-inch cubes. Melt butter in a 4-quart saucepan and stir in chicken pieces. Cook until tender, turning occasionally.
Add 1 cup water, flavor package from rice, bouillon cubes, parsley and onion.
Bring to a boil and stir until bouillon is melted.
Add rice, mushrooms, remaining water and milk.
Reduce heat to low and simmer, covered, for 30 minutes.
Gently fluff rice.
Remove from heat.
Blend in sour cream and garnish with chopped parsley.
Serves 8.
skillet, lightly brown the Rice A Roni in the butter
Heat oil in a saucepan over medium heat. Fry rice in hot oil until golden brown, 2 to 3 minutes. Stream water into the saucepan while stirring the rice; season with tomato powder, onion powder, and garlic powder and stir.
Bring the mixture to a boil and cook at a boil for 2 minutes. Reduce heat to low, place a cover on the saucepan, and cook until the moisture is mostly absorbed by the rice, about 15 minutes. Remove saucepan from heat and let sit covered to let last moisture be absorbed into rice, about 5 minutes more.
Cook rice or herb-flavored rice mix according to package directions.
Meanwhile rinse chicken; pat dry.
Sprinkle both sides of chicken with lemon pepper and onion powder.
In a skillet cook chicken in margarine or butter over medium heat for 8 to 10 minutes or until no longer pink, turning once.
Transfer to a platter.
Keep warm.
Saute onions, celery and carrots in margarine until onions are transparent.
Reduce heat and blend in flour; cook until bubbly. Gradually add hot broth, milk, chicken-flavored Rice-A-Roni, diced, cooked chicken or turkey and parsley flakes.
Simmer 20 minutes.
dd water, drained tomatoes, and rice mix to sausage in 2
Cook chicken and rice.
In a large casserole dish, layer chicken, rice and cheese.
Bake for 20 minutes at 350\u00b0 or until cheese melts.
Melt margarine in large frying pan and add rice.
Brown slightly and add chopped onion, salt and pepper.
Add 1 can chicken rice soup and water.
Bring to boiling point and simmer (covered) without stirring for 30 minutes.
Cook rice as directed; omit butter. Substitute 1 cup beer for 1 cup water in each package of rice. Add rest of water as called for. Add curry powder to mayonnaise and into rice.
Add rest of ingredients.
Cook rice as directed on package, except omit butter.
Remove from heat; turn into bowl and let stand.
Add onions, green pepper and olives to rice.
Drain artichokes, reserving the marinade. Combine marinade with curry and mayonnaise.
Mix until blended. Add dressing to rice.
Mix along with artichoke hearts.
Mix lightly.
Cover bowl.
Serve chilled or room temperature.