Rice-A-Roni (But better)

I used this recipe as a demonstration recipe at my cooking class. I like it because it is quick to make (about half an hour start to finish), it is a one-pot meal, and it uses things most of us have on hand all the time.

Rice-a-Roni (but better)

1 cup rice

1 cup spaghetti noodles, broken into 1” long pieces

2 tbsp butter

2 tbsp olive oil

1 onion, chopped

4 cups chicken stock or broth

1 cup frozen peas

2 cups cooked chicken

Salt and Pepper to taste

1. In a large skillet, add the oil and butter. Place over medium-high heat and let the butter melt. Add the chopped onion, rice, and spaghetti noodles (dry). Cook for about 5-8 minutes, or until the noodles are beginning to toast and the onion is soft.

2. Add the chicken stock and stand back—there might be some steam and hissing. Bring to a boil. Cover immediately, reduce heat to medium-low, and let simmer for 15-20 minutes. Check half way to make sure there is still enough liquid in the pan. If it is looking very dry, add 1 cup of water and reduce heat even lower.

3. When the rice and noodles are no longer crunchy, remove the cover and add the peas and chicken. Taste for seasoning and add salt and pepper accordingly.

4. Serve immediately. Makes 4-6 large servings, and this is a complete meal by itself.

*For flavor variations, try adding 1 bell pepper, color of your choice, chopped and cooked along with the onion at the beginning. Also try beef stock instead of chicken, or add any of your favorite frozen vegetables at the end instead of the peas.d