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Sides: Rice A Roni




Source of Recipe


unknown


List of Ingredients




3/4 cup dry white rice
1/4 cup broken spaghetti (or just use more rice)
2 tablespoons margarine or bacon grease
1 tablespoon dry onion
1/4 teaspoon garlic
1/4 teaspoon poultry seasoning or thyme
1 tablespoon parsley
3 chicken flavored bouillon cubes or 1 tablespoon powdered bouillon
2 1/2 to 3 cups water

Recipe



Take out a 2 quart size saucepan. Plunk it on the stove and heat the margarine or bacon grease in it over medium heat. While it is heating, break up enough sticks of spaghetti to make 1/4 cup. I break them into 1 or 2 inch long pieces. If you don't want to add the pasta, you can just omit it completely, and use a full cup of rice instead. Anyway, add the rice (and broken spaghetti) to the hot fat in the pan. Saute it until it begins to brown a little, and the rice turns opaque. Add the seasonings as you saute, the onion, garlic, poultry seasoning, parsley and bouillon Finally pour in the water. Stir it all up and bring it to a big boil. Then reduce the heat to low and put the lid onto the saucepan. Simmer it, tightly covered, for about 20 minutes. Serve hot. I usually double this recipe because it is so popular. Leftovers can be heated up the next day, by sauteing the cold rice in a little margarine, like fried rice. Scramble in an egg and serve in bowls.