| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Main dishes, Vegetables |
1 |
Servings |
INGREDIENTS
| 6 7/8 |
oz |
Pkg |
|
|
With 1/3 Less Salt — |
|
|
Chicken Flavor |
| 1 |
tb |
Margarine or butter |
| 1 |
c |
Orange juice |
| 3/4 |
lb |
Skinless, boneless, chicken |
|
|
Breasts — in thin strips |
| 2 |
|
Cloves garlic — minced |
| 1/4 |
ts |
Ground ginger |
| 1 |
ds |
Crushed red pepper flakes — |
|
|
Opt |
| 1 1/2 |
c |
Carrots:in short thin strips |
|
|
OR |
| 3 |
c |
Broccoli floweret |
|
|
Rice-a-Roni |
INSTRUCTIONS
1. In large skillet, saute Rice-a-Roni mix and margarine over mediumheat,
stirring frequently until vermicelli is golden brown. 2. Stir in 1-1/2 cups
water, orange juice, chicken, garlic, ginger, red pepper flakes, and
contents of seasopning packet; bring to a boil over high heat. 3. Cover;
reduce heat. Simmer 10 minutes. 4. Stir in carrots. 5. Cover; continue to
simmer 5 to 10 minutes or until liquid is absorbed and rice is tender.
Recipe By : Recipenut
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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