Of the original three Rice-a-Roni flavors (chicken, beef and Spanish-style), chicken is the undisputed favorite, with beef and tomatoey Spanish-style coming in a close second and third. Growing up in the 60's, all three flavors of "the San Francisco treat" were always in my mom's pantry, and, as a savvy cook and recipe developer, I'm proud of my copycat recipes for all three. Over the decades, Rice-a-Roni has added many other flavors to their menu (long-grain & wild rice, rice pilaf, Japanese teriyaki, Chinese fried-rice, and Mexican-Style), twenty-six to be exact, along with other Pasta-Roni products. Teriyaki flavor is one of my recent favorites.
In the case of this Japanese-Style Rice-a-Roni-for-dinner recipe, I'm using the boxed mix and seasoning packet "as is". I simply add a box of steam-in-bag Asian-style vegetables (a mixture of broccoli, carrots, sugar snap peas and water chestnuts) at the end of the cooking process. This time-saving box mix plus a bag of vegetables transitions my recipe for slow cooker Japanese Teriyaki-style chicken wings. from a movie night snack into a hearty, family-friendly weeknight dinner.
Good things happen when the taste of Japanese Teriyaki teams up with American Chicken Wings & Rice-a-Roni:
For the teriyaki-Rice-a-Roni and steamed vegetables:
2 tablespoons sesame oil
1 teaspoon ginger paste
1/2-1 teaspoon garlic paste
1 6.2-ounce box Teriyaki Rice-a-Roni + seasoning packet
2 cups water
1 10.8-ounce steam-in-bag stir-fry vegetables (a mixture of broccoli, carrots, sugar snap peas and water chestnuts)
~Step 1. In the chef's pan, heat the sesame oil over low heat. Add the garlic paste and ginger paste. Increase heat to medium-high. Prepare the Rice-a-Roni according to package directions, starting by browning the rice and vermicelli in the sesame oil (in place of butter). Add the water and contents of seasoning packet. Adjust heat to simmer, covered, for 14-15 minutes. About 12 minutes into the simmering process, steam the stir-fry vegetables in the microwave. When steamed, open the bag and drain them thoroughly (I use a paper-towel lined plate).
~Step 2. Uncover the pan. Using a fork, rake the Rice-a-Roni to separate the rice grains and pasta strands. Add and stir in the stir-fried pork-scallion mixture and any and all juices in the bowl. Add and stir in the well-drained steamed vegetables. Serve ASAP with teriyaki wings.
Serve teriyaki Rice-a-Roni ASAP w/teriyaki chicken wings:
Teriyaki-Style Chicken Wings & Rice-a-Roni Bowls: 4-6 hearty servings.
Special Equipment List: 3 1/2-quart chef's pan w/straight deep sides; 2-cup measuring container; large spoon or spatula; paper towels; fork
Cook's Note: My family has always loved Asian fare, and, when my three kids were growing up, I can tell you, they all loved Rice-a-Roni too. For a variation on the Asian-style Rice-a-Roni theme, try my recipe for ~ Easy Chinese-Style Pork-Fried-Rice-a-Roni Stir-Fry ~.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)
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