Time 1h30m Yield 1 bowl full Number Of Ingredients 7 Steps:
In a large bowl mix prepared Rice-a-Roni, artichokes, onions, shrimp, and both types of olives and mix. Add mayonnaise starting with 1/4 cup and adding more to your desired consistency. Mix and eat.
Time 35m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Prepare Rice A Roni as directed on package and chill. To the cooked Rice A Roni add the green onions, water chestnuts, celery, chicken, mayonnaise, Worcestershire sauce and salt and pepper to taste. Mix well, chill and serve.
Time 35m Yield 8 Number Of Ingredients 8 Steps:
Prepare rice mix as directed on package and chill. To the cooked rice, add the green onions, water chestnuts, celery, chicken, mayonnaise, Worcestershire sauce and salt and pepper to taste. Mix well, chill and serve.
Time 38m Yield 6 Number Of Ingredients 14 Steps:
Mix together salt, pepper, coriander, mustard powder, celery salt, paprika, turmeric, and cayenne pepper in a small bowl. Melt butter in a large skillet over medium-high heat. Add diced onion and pasta. Cook and stir until onions soften and pasta turns golden brown, 4 to 6 minutes. Stir in spice blend; cook and stir about 30 seconds. Add rice and stir until rice is coated with butter, about 1 minute. Pour in chicken broth. Bring to a simmer. Stir; reduce heat to low. Cover with a tight-fitting lid; cook for 17 minutes. Remove from heat; let covered skillet sit for 5 minutes. Remove lid and stir in parsley, fluffing rice and breaking up any clumps.
Time 30m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Cook rice-a-roni according to package directions except leave out the butter step. Let the rice mixture cool and add green pepper, and onion. Slightly chop up artichokes and stir in rice mixture. Mix mayo and reserved artichoke juice together. Mix into salad mixture. Chill for 4 hours before serving.
Time 40m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Prepare Rice A Roni according to directions omitting butter. Let cool completely. Combine drained marinade, curry powder, mayonnaise and spices. Whisk until smooth with a fork or small whisk. Mix cooled Rice A Roni in a 2-quart bowl with marinade dressing and chopped vegetables. Chill.
Time 55m Yield 8 Number Of Ingredients 17 Steps:
Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes. Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.
Time 2h40m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Cook Rice-a-Roni according to directions and cool. Cook chicken separately and chop. Add into rice, the diced onion, green pepper, artichoke and chicken. Next, stir together the three dressing ingredients in a small bowl. Add dressing to rice salad mixture and stir. Place salad into a 9 x 13 dish or deep bowl edged with curly lettuce leaf to make it pretty. Chill 2 hours and serve.
More about “awesome rice a roni salad recipes”
Time 35m Yield 8 Number Of Ingredients 8 Steps:
Prepare rice mix as directed on package and chill. To the cooked rice, add the green onions, water chestnuts, celery, chicken, mayonnaise, Worcestershire sauce and salt and pepper to taste. Mix well, chill and serve.
