Faux Rice-a-roni

My kids are major fans of the Rice-a-roni. You know that marvy rice and pasta concoction from the 1960's that makes its ways to many a table every night? Its actually a pretty decent fast side for a lot of grilled meats, something I do a lot of around here. The only gripe I have is that its overloaded with salt and there isn't much you can do to about it.  Except make your own.

Its a pretty simple blend of herbs and dried chicken stock that you toss in with the pasta and rice after they are browned. An easy process to duplicate.  And I did.

Of course I figured as long as I'm gonna do it up faux I'll also make in the microwave to take one pot off the stove that I have to worry about.  This actually works out quite well in the microwave and is stupid easy once you program your M.O. to remember the settings.  Its clearly a set and forget.

I used the Better than Bouillon brand chicken base for my recipe as I was out of chicken broth.  You can simply use 2 cups chicken broth if you have it on hand.  I do keep this bouillon around as it has better flavor than the cubed stuff and WAY less sodium.  A big plus especially if you are on a low sodium diet for health reasons.  Its also a good way to add flavor to dishes where you don't want to add a lot of liquid and still get a big flavor boost with that slow cooked all day flavor.

Faux Rice-a-roni

• 1/2 c fideo noodles
• 1/2 c raw white rice
• 2 T butter
• 2 c water
• 2 t Better than Bouillon chicken broth
• 1/2 t garlic salt
• 1 T dried parsley

In microwave safe covered dish add pasta and rice.  Top with butter.  Microwave for 1 minute.  Stir to coat rice and pasta with butter.  Microwave on high 1 minute longer.  Toss and repeat until pasta is a deep golden brown.  It takes about 3 minutes total in my 1250 watt MO.

Dissolve Better than Bouillon in water.  Add garlic salt and parsley to rice and toss.  Add broth and stir. 

Cover the dish.  Microwave 5 minutes on high power. Continue covered and microwave 20 minutes on 50% power.  Let stand 5 minutes.  Fluff with fork and serve.

Spinach and Rice Soup

After all of the mousse cake and fudge of the last few weeks its time to remind myself that healthy eating is a must. Nothing like a good hearty soup to sustain you while being healthy at the same time.

I used a prepackaged blend of brown, white, basmati and wild rice from Fresh and Easy market, any raw rice blend you find would easily be substituted in. If you are desperate and understocked in the old pantry just plain white rice could be used, you'd just miss out on some of the flavor and texture the other rices bring to the soup.

Spinach is there for several reasons, primary is that it is a mild green and full of folic acid and other goodies that make this soup extra healthy without clouding the good rice flavors and textures.

Spinach and Rice Soup

• 1 yellow onion chopped
• 4 medium carrots sliced
• 2 cups diced cooked chicken
• salt
• pepper
• 1 cup torn fresh basil leaves
• 1 cup rice blend
• 12 oz package fresh spinach leaves
• 46 oz can low sodium chicken broth

Coat the bottom of a large stock pot with olive oil and add onion and carrot. lightly salt and pepper to taste. Cook over medium-high heat until the onion is starting to turn translucent. Add rice and saute another 3 minutes or so, stirring often until the onion is clear and the rice is lightly toasted.

Add chicken, basil and broth. Bring to a boil, then reduce heat and cover at low simmer 30 minutes until carrots are tender and rice is fully cooked. Stir in the raw spinach and cook another 2-3minutes until wilted and well integrated into soup. Serve hot with a salad and fresh baked bread.

Baked Chicken Chop Suey

Some days I just don't want to deal with slicing, dicing and sauteing. Some days, especially one with a migraine involved, I want something I can toss together with minimal effort, preferably in one dish. This is such a dish. Simple, honest to the point grub that feeds the masses.

Baked Chicken Chop Suey

2 cups rice

2 cans chop suey vegetables-drained

1 can cream of chicken and mushroom soup

1 can water

1/4 c soy sauce

1 lb cooked chicken breast - diced

fresh ground pepper

crispy chow mein noodles.

Cook rice according to package directions (usually 2-1 ratio water to rice).

Put hot rice in baking dish and fold in remaining ingredients. Bake in 350F oven about 20-30 minutes until hot and bubbly. Serve with crispy chow mein noodles on top.

Oh yeah, this is one of those "hot dishes" or casseroles that clue you in I am less than 6 degrees of separation from being a FOTP (fresh outta the Trailer Park) kinda guy.

Chicken and Rice Casserole

This is a 4/5 dish, in other words 4 outta 5 in my house will eat it so I consider it a hit.  Actually one of my pickiest eaters devours this one so its a staple and the 1 who doesn't like it can have pbj that night.

I could *claim* to cook and sauce it from scratch, but why bother when you can use good old canned soups?  Some days it has to be about cutting corners and this dish is a great one for that.

Chicken and Rice Casserole

• 2 cups diced chicken
  
• 1 c diced carrot
  
• 1 c diced celery
  
• 1 c diced onion
  
• 2 T butter
  
• 2 1/2 c minute rice
  
• 2 cans cream of chicken soup
  
• 2 1/2 c chicken stock or water
  
• 1/2 c chopped fresh parsley
  
• 1 large can French's Onion Rings
  
• 2 cups colby/jack cheese
  

In large sauce pan cook celery, carrot and onion over medium heat until onion is translucent.  Add Soups and stock.  Bring to boil and add minute rice.  Cook 1 minute, then remove from heat and cover.  Let sit covered 7-10 minutes.

In large casserole layer 1/2 of rice mixture. Add all the chicken in even layer.  Add 1/2 French's Onion Rings.  Sprinkle on 1/2 the cheese.  Add remaining rice mixture and spread out evenly.  Cover and bake in 350F oven 30 minutes.

At end of 30 minutes remove from oven.  Remove cover.  Sprinkle on remaining cheese.  Sprinkle evenly the remaining French's Onion Rings.  Return to oven and bake uncovered 5-10 minutes until onion rings are all browned and the cheese is bubbly.

The added bonus with this one is that at potluck type get togethers its always a hit.  So add in fast, easy and suitable for company and its a pretty well rounded entree.  Not bad for such humble ingredients.