Spaghetti Style Rice Recipes

RICE PASTA

Rice Pasta image

MY FRIEND shared this recipe with me several years ago. It is a good side dish that compliments chicken, pork and beef. It's a big hit whenever I serve it.

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 4

Ingredients

2 tablespoons butter
1/2 cup uncooked long grain rice
1/4 cup uncooked egg noodles or vermicelli, broken into small pieces
1-1/3 cups chicken broth

Steps:

In a small saucepan, melt butter. Add rice and noodles; cook and stir for 3-4 minutes or until lightly browned. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and broth is absorbed.

Nutrition Facts : Calories 297 calories, Fat 12g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 737mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

SPAGHETTI RICE

Spaghetti Rice image

This recipe comes to you from Mr. Food. I saw it on tv a few years ago and just recently ran across it. I have made it several times and we always enjoy it. Mr. Food says this is a great make ahead dish, and that it freezes well.

Provided by KTs Mom

Categories Spaghetti

Time 27m

Yield 5-6 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons vegetable oil, divided
1 (4 ounce) can sliced mushrooms or 1 (4 ounce) can mushroom stems and pieces (drained)
1 medium onion, chopped
1 cup uncooked spaghetti, broken into 3 inch pieces (about 4 oz)
1 1/2 cups uncooked long grain rice or 1 1/2 cups whole grain rice
2 (14 1/2 ounce) cans ready-to-serve chicken broth
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

In a large skillet, heat 3 tablespoons oil over medium high heat.
Add mushrooms and onions and saute until lightly browned; remove from skillet and set aside.
Heat the remaining tablespoon of oil in the skillet and brown spaghetti over medium-low heat.
(Be careful--it browns quickly).
Remove the skillet from the heat and return mushrooms and onions to the skillet.
Add the remaining ingredients, mixing well.
Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes, or until all the liquid is absorbed.

Nutrition Facts : Calories 660.9, Fat 14.3, SaturatedFat 2.3, Cholesterol 1.6, Sodium 1154.3, Carbohydrate 108.3, Fiber 3.8, Sugar 3.4, Protein 22.6

PASTA METHOD FOR BOILING RICE

Pasta Method for Boiling Rice image

Provided by Food Network

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 1

Ingredients

1 cup long-grain white rice

Steps:

Bring a large pot of water to a boil, then add rice. Lower to a simmer and cook, stirring occasionally, until rice is cooked through, about 11 minutes. Drain rice and return to the same pot. Cook rice over very low heat, stirring constantly, until excess water has evaporated, about 1 minute. Fluff with a fork and serve.

SPAGHETTI-STYLE RICE

Spaghetti-Style Rice image

I keep the ingredients for this quick and easy casserole on hand so I can put it together at a moment's notice. It tastes like lasagna gut with rice instead of noodles.-Robin King, Klamath Falls, Oregon

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 pound ground beef, cooked and drained
1 jar (15-1/2 ounces) garden-style spaghetti sauce
1-1/2 cups shredded Monterey Jack cheese
1 cup uncooked instant rice
1 can (4 ounces) mushroom stems and pieces, drained

Steps:

In a large bowl, combine all ingredients. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 375° for 15 minutes; stir. Bake 10 minutes longer or until rice is tender.

Nutrition Facts : Calories 508 calories, Fat 26g fat (13g saturated fat), Cholesterol 98mg cholesterol, Sodium 821mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein.

RICE COOKER SPAGHETTI WITH MEATBALLS

Rice Cooker Spaghetti With Meatballs image

This is truly a one pot dinner. So quick, easy and tasty. The recipe is in the booklet that came with my 16 cup rice cooker. I used a store brand jar of spaghetti sauce that had garlic in it so I did not use the 2 cloves of garlic. I used whole wheat pasta so it took about 25 minutes to cook. I think regular pasta would cook in the 20 minutes that the recipe states.

Provided by A Pinch of This ...

Categories One Dish Meal

Time 30m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 7

Ingredients

26 ounces spaghetti sauce
3 1/2 cups water
1/2 lb spaghetti
1 lb frozen meatballs
2 large garlic cloves
2 tablespoons dried parsley
1 teaspoon dried Italian seasoning

Steps:

Combine all ingredients in cooking bowl in order listed.
Place bowl into rice cooker and plug in the appliance; the warm light will come on.
Push the on switch to cook and place the lid on the cooker.
Set kitchen timer and cook for 20 minutes.
Test pasta for doneness.
Place the lid back on the cooker and if necessary, cook several minutes longer until pasta is tender,
Serve immediately.
If desired, garnish each serving with freshly grated Parmesan cheese and serve with Texas toast.

Nutrition Facts : Calories 303.4, Fat 3.6, SaturatedFat 0.9, Cholesterol 2, Sodium 422.9, Carbohydrate 57.3, Fiber 4.7, Sugar 10.4, Protein 9.5

RICE WITH PASTA

Rice with Pasta image

Simple seasonings are all you need to flavor tender pieces of pasta and rice.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 16

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 package (7 oz) fideo pasta or vermicelli or angel hair pasta, broken into 1-inch lengths
1/2 cup finely chopped onion
1 clove garlic, finely chopped
2 cups converted long grain white rice
4 cups chicken broth
1 teaspoon salt
Fresh cilantro leaves, if desired

Steps:

In 12-inch skillet, heat oil over medium-high heat. Stir in pasta; cook and stir 3 to 5 minutes or until golden brown. Stir in onion and garlic; cook 2 to 3 minutes, stirring constantly, until tender.
Stir in rice; cook 30 to 60 seconds or until light golden brown. Stir in chicken broth and salt. Reduce heat to low; cover and cook 20 to 25 minutes or until rice is tender and liquid is absorbed. Garnish with cilantro leaves.

Nutrition Facts : Calories 170, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 0 g, TransFat 0 g

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