This Week…The San Francisco Treat!
One of my favorite warm-weather dishes is Rice-A-Roni Cold Rice Salad. It’s a classic recipe, and one of the best things about it is that you can prepare it the day before serving.
NOTE:
If you can’t find Rice-a-Roni chicken-flavored rice, here’s a recipe for homemade Rice-a-Roni rice.
OR…
You can substitute the Rice-a-Roni for your own cooked rice. Just add chicken broth or chicken bouillon for flavor.
It’s the marinade that makes the dish!
Rice-a-Roni Cold Rice Salad
Ingredients
Ground black pepper,
1 (6.9-ounce) package RICE-A-RONI® Chicken Flavor
2 tablespoons vegetable oil
3/4 teaspoon curry powder
2 (6-ounce) jars of marinated artichoke hearts/quartered
1/3 cup mayonnaise
1/2 cup sliced pimento-stuffed green olives
1/2 cup chopped green bell pepper
4 green onions, sliced
Preparation Steps
-
In a large skillet, over medium heat, saute rice-vermicelli mix
with oil and curry powder until vermicelli is golden brown,
stirring frequently.
Add 2-1/2 cups water and Special Seasonings; bring to a boil.
Cover; reduce heat to low. Simmer 15 to 20 minutes
-
Drain artichoke hearts, reserving marinade from one jar.
Combine reserved marinade and mayonnaise.
Stir the mayonnaise mixture, artichokes, olives, bell pepper,
and green onions into cooled RICE-A-RONI; add pepper to taste.
Cover; chill for 1 hour.
Enjoy!!!
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