70s Fried Rice-A-Ronimix — Chinatown chops (1972)
Chinatown Chops start with San Francisco’s Rice-A-Roni
In a large skillet brown 4 pork chops; remove chops. Brown 1 package of Fried Rice-A-Roni with 2 tablespoons butter or margarine. Stir in 2 cups hot water, 1 (2 ounce) can of mushrooms, undrained, and the contents of the Vegetable Sauce envelope. Place browned chops on top. Sprinkle with 1/4 teaspoon of soy sauce. Cover, bring to a boil, reduce heat, and simmer for 15 minutes.
“Beef Porcupines” Rice-a-Roni (1972)
Combine 1 package of Beef Rice-A-Roni with 1 pound of ground beef and 1 egg, beaten. Shape into polpette or small meatballs (approx. 20). Brown on all sides in a skillet. Combine the contents of the Beef seasoning packet with 2-1/2 cups of hot water. Pour over the meat. Cover and simmer for 30 minutes. Thicken gravy, if desired.
Beef and chicken Rice-A-Roni mixes (1973)
Rice-A-Roni — America’s number one rice mix — still gives you more ounces for your money. And more flavor too!
Rice-A-Roni Chicken and Beef flavors, for example, contain about two ounces more per package than other national brands. Compare Rice-A-Roni with all other rice mixes — flavor by flavor, ounce for ounce! You will see why we are No. 1.
Pizzarama with beef Rice-A-Roni (1973)
Prepare 1 package of Beef Rice-A-Roni according to directions. Spread on a 12-inch pizza pan. Bake for 5 minutes in a 450 degrees (F) oven. Top with 1 (7-3/4 ounce) can spaghetti sauce, 8 slices of salami and Jack cheese, 1 small can sliced ripe olives, drained, 1 small can sliced mushrooms, drained, 2 tablespoons grated Parmesan cheese and 1 tablespoon of minced parsley. Broil until cheese is melted.
Long grain and wild rice Rice-A-Roni mix (1974)
Great go-togethers! Rice-A-Roni and Kikkoman.
Kikko Roni Cornish
Prepare 1 package of Long Grain and Wild Rice-A-Roni with only 2 cups water and 2 tablespoons of Kikkoman Soy Sauce. Add a 1/4 cup of diced celery and 1 (2 ounce) can mushrooms, drained. Cool. Stuff and truss 6 (1-1/4 pound) Cornish hens. Bake 1-1/4 hours at 350 degrees (F). Baste 4 times with a mixture of 1/2 cup Kikkoman, 1/2 cup orange marmalade, and 1 teaspoon of dry mustard.
Kikko Roni Burger
Combine 1 pound of ground beef, 2 tablespoons of Kikkoman Soy Sauce, 1/2 teaspoon sugar, and 2 cups chopped onion. Shape into 12 meatballs. Brown in a 10-inch skillet with 1 tablespoon of oil. Stir in 2-1/2 cups of water, 2 tablespoons of sherry, 1 tablespoon of Kikkoman, and 1 package of Long Grain and Wild Rice-A-Roni. Bring to a boil, cover, and simmer for 30 minutes.
Combine Long Grain & Wild Rice-A-Roni and Kikkoman — the nation’s flavor leaders — in these simple and delicious recipes. Get creative with other Rice-A-Roni favorites. And, in addition to Kikkoman Soy Sauce, try the zesty zing of Kikkoman Teriyaki Sauce.
Lamba a Indienne Rice-A-Roni (1975)
Saute 2 strips of bacon, diced. Cube meat from 2 shoulder lamb chops, and fry with the bacon. Stir in 1 package of Chicken Rice-A-Roni. Cook until vermicelli is light brown. Pour in 2-3/4 cups hot water, the contents of the Chicken flavor packet, 2 to 1 teaspoons of curry powder, 1/4 cup of raisins, and 1/4 cup of chopped green onions. Cover, bring to a boil, reduce heat, and simmer for 15 min. Sprinkle with 1/4 cup chopped peanuts.
Rice-A-Roni Fried rice mix with almonds (1976)
Stir-fry 2 pounds of round steak, cut in very thin strips, into 2 tablespoons of hot oil. Add 1 package of Fried Rice-A-Roni, and brown lightly. Stir in 2-1/2 cups of hot water, 2 tablespoons of sherry wine, contents of Vegetable Sauce envelope, 2 teaspoons of ginger, and 1 cup of sliced fresh mushrooms. Bring to a boil, cover, then simmer for 15 minutes. Remove from heat, and then stir in 1 cup of shredded fresh spinach. Sprinkle with toasted sesame seeds and serve.
From 1976: Rice with tuna, tomato & olives: A California Siesta Fiesta dinner
California — the land of casual living; home of California Ripe Olives and Spanish Rice-A-Roni, flavor delights that make meal preparation a snap.
Wherever you are, you can enjoy a California Siesta Fiesta tonight. Our recipe will make four fabulous main dish servings at around 50c apiece. Toss in the salad for a few pennies more. It’s cool kitchen cooking. Top-of-stove one-pan easy.
Rice with tuna, tomato & olives
Ingredients
- 7-1/2 ounces Spanish Rice-a-Roni
- 2 tablespoons butter
- 2 cups hot water
- 1 pound stewed tomatoes
- 6-1/2 ounces tuna
- 1 cup black olives
- Dash of Tabasco
Instructions
- Brown rice and vermicelli in butter.
- Add water, contents of Spanish flavor packet & remaining ingredients.
- Bring to a boil.
- Reduce heat.
- Cover and simmer for 15 minutes.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 105Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 409mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 4g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
Egg Fu Yung Rice-a-Roni (1983)
Prepare 1 package of Fried Rice-A-Roni according to package directions; cool. Beat 6 eggs with 1 tablespoon of soy sauce, 1/2 teaspoon of salt, and a dash of pepper. Stir in cooked Rice-A-Roni, 1 (16-ounce) can of drained bean sprouts, and 1/4 cup of sliced green onion. Drop mixture by 2 cupfuls onto greased griddle. Brown on each side. ]
For the sauce: combine 2 tablespoons of cornstarch, 2 tablespoons of soy sauce, and 2 cups of water; cook until thick. Serve over Egg Fu Yung. Serves 4.
