Wild rice blend
Rice…Who doesn’t love rice? (That was a hypothetical question by the way). Personally, I love rice for its versatility. It can be made in a variety of ways and eaten with numerous soups, sauces and even as dessert! I’m going to do a bit of over generalization here but most Africans (Nigerians in particular) seem to be stuck on 1 kind of rice… ‘white rice’. Over the last few years my palette has been exposed to various kinds of rice and I love them all! Basmati, Jasmine, Wild rice, Brown Rice etc. Lately I’ve been trying to stay away from the typical default long-grain white rice and I’ve been experimenting with sauces and dishes to compliment the other types…
Here’s a quick how-to dish with Rice a Roni’s Brown rice and Wild rice blend:
Rice a Roni Long Grain & Wild Rice, Cabbage, green and red bell pepper, white onion, scallions, carrot, mung bean sprouts, Shrimp, Chicken, House of Tsang stir saigon chili stirfry sauce.
Garlic, Salt, Pepper, Bouillon cube.
I chopped all my ingredients…i.e meat and veggies into small pieces. I stir fried the chicken first with light oil on medium heat in a Pot this time instead of a pan (to allow more room for sauce), I added the shrimp when the chicken was almost done, and the vegetables were added last.
Next I added the Stir fry sauce until all the meat and veggies were completely coated (This takes about half the bottle).
I added 1 cup of water, and then the spices…garlic, salt, pepper and bouillon cube…I used a garlic chili pepper base, you can add whatever pepper you like such as Siracha or Chili pepper, or you can skip it all together depending on what you prefer. I like my foods spicy hence the extra pepper.
Meanwhile…The Rice A Roni is easy to prepare. I was cooking it at the same time but I forgot to take pictures. The instructions on the back of the packet are pretty straightforward and it comes with a sauce packet. You boil the rice in a pot with the sauce added until the rice is done.