Homemade Seasoned Rice

 In response to a request, over the weekend I tested recipes for Beef Rice Sides and Chicken Rice Sides.  I found these recipes online, but can't recall the author, so I can't give credit where credit is due.  

I keep the commercially made on hand as they are nice to have for a quick meal.  But because of the price hikes and the additions of chemicals with unpronounceable names in the commercial product, I thought the homemade version might be the answer.  I like them both, so I put together a dozen packets of each, using small Ziploc bags for each packet.  

 Beef Rice Sides

1 cup  rice                               1 tablespoon dry onion                    

1 tablespoon dry parsley         1 tablespoon powdered beef bouillon

Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and seal the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most convenience.

To Prepare:

2 tablespoons margarine                 1 package of Beef Rice Sides

3 cups water                                    1 tablespoon soy sauce

In a 2-quart saucepan combine the margarine, Rice Mix, soy sauce and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done or for about 20 minutes. Serve hot.

Chicken Rice Sides

1 cup rice                                  1 tablespoon dry onion

1 teaspoon garlic powder       1 teaspoon thyme

1 tablespoon dry parsley           1 tablespoon powdered chicken bouillon

Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and seal the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most convenience.

To Prepare:

2 tablespoons margarine                1 package of Chicken Rice Sides

3 cups water

In a 2-quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done or for about 20 minutes. Serve hot.

I'm thinking that with the addition of a small can or a half pint jar of canned meat and maybe a cup of frozen veggies might make this a meal on its own.  I have done that with the commercial sides with good results.

I don't know as it would make any difference, but my dry onion powder is made by grinding dehydrated onions in a small coffee grinder I use for that purpose.  And in my experiments, I am not fussy about using level product in the teaspoons or tablespoons.  I go for rounded. 

Hope this helps.  As always, keep stacking and keep praying.