Budget Friendly Home Made Rice Mixes

With busy family schedules, I love to have a bunch of these ready-made rice mixes in my pantry for a quick start to a meal. Just add a veggie, fruit and protein and dinner is done! For real cost savings, I buy a bulk bag of rice and make up a couple dozen of these in pint-sized canning jars.

If your family prefers brown rice, just remember to increase the liquid by about 1/2 cup when cooking.

Buttery Parmesan Rice Mix

1 cup long grain white rice
1 teaspoon dried parsley
1 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 cup grated parmesan cheese

Cooking Instructions for Buttery Parmesan Rice:
Place a pat of butter, 1 tablespoon oil or bacon drippings into a large skillet. Stir in rice mix. Cook for 2-3 minutes on medium high or until fragrant. Stir in 2 cups of chicken or vegetable broth and 1/2 cup milk. Cover and reduce to low. Cook until done, about 20 minutes. Fluff with fork and add salt and butter as needed.
Note: Store the Buttery Parmesan Rice Mix in the refrigerator or freezer until ready to cook.

Yellow Rice

1 cup long grain white rice
1 teaspoon onion powder
1/4 teaspoon tumeric
1 teaspoon dried parsley

Cooking Instructions for Yellow Rice:
Place a pat of butter, 1 tablespoon oil or bacon drippings into a large skillet. Stir in rice mix. Cook for 2-3 minutes on medium high or until fragrant. Stir in 2 and 1/2 cups of chicken or vegetable broth. Cover and reduce to low. Cook until done, about 20 minutes. Fluff with fork and add salt and butter as needed.

Smoked Paprika Rice

1 cup long grain white rice
1 teaspoon onion powder
1 teaspoon dried parsley
1/4 teaspoon smoked paprika

Cooking Instructions for Smoked Paprika Rice:
Place a pat of butter, 1 tablespoon oil or bacon drippings into a large skillet. Stir in rice mix. Cook for 2-3 minutes on medium high or until fragrant. Stir in 2 and 1/2 cups of Beef broth. Cover and reduce to low. Cook until done, about 20 minutes. Fluff with fork and add salt and butter as needed.

Curry Rice

1 cup long grain white rice
1 teaspoon onion powder
1 tablespoon dried parsley
1 teaspoon curry powder
1/4 cup sliced almonds
1/4 cup golden raisins

Cooking Instructions for Curry Rice:
Place a pat of butter, 1 tablespoon oil or bacon drippings into a large skillet. Stir in rice mix. Cook for 2-3 minutes on medium high or until fragrant. Stir in 2 and 1/2 cups of chicken or vegetable broth. Cover and reduce to low. Cook until done, about 20 minutes. Fluff with fork and add salt and butter as needed.
Note: Store Curry Rice Mix in the refrigerator until ready to cook.

Mushroom and Onion Rice

1 cup long grain white rice
1 tablespoon dried minced onion
1/4 cup dried mushrooms, chopped
1 teaspoon dried parsley

Cooking Instructions for Curry Rice:
Place a pat of butter, 1 tablespoon oil or bacon drippings into a large skillet. Stir in rice mix. Cook for 2-3 minutes on medium high or until fragrant. Stir in 2 and 1/2 cups of beef broth. Cover and reduce to low. Cook until done, about 20 minutes. Fluff with fork and add salt and butter as needed.

Rice Pilaf

1 cup long grain white rice
1 teaspoon onion powder
1 tablespoon parsley flakes
1/2 broken spaghetti or orzo

Cooking Instructions for Rice Pilaf:
Place a pat of butter, 1 tablespoon oil or bacon drippings into a large skillet. Stir in rice mix. Cook for 2-3 minutes on medium high or until fragrant. Stir in 3 and 1/2 cups of chicken or vegetable broth. Cover and reduce to low. Cook until done, about 20 minutes. Fluff with fork and add salt and butter as needed.

Latin Rice

1 cup long grain white rice
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon dried tomatoes, chopped
1/2 teaspoon cumin powder
1 tablespoon dried cilantro

Cooking Instructions for Latin Rice:
Place a pat of butter, 1 tablespoon oil or bacon drippings into a large skillet. Stir in rice mix. Cook for 2-3 minutes on medium high or until fragrant. Stir in 2 and 1/2 cups of chicken or vegetable broth. Cover and reduce to low. Cook until done, about 20 minutes. Fluff with fork and add salt and butter as needed.

Kale-Onion Rice

This recipe was developed when we ended up with a bunch of kale in our Bountiful Baskets fruit and vegetable basket. My family isn’t fond of kale. Not one to let good food go to waste, I “hid” it in this recipe. To make the kale powder, just dehydrate chopped kale until crisp and pulverize in a food processor until it’s a coarse powder. Store in an air tight container until ready to use.
1 cup long grain white rice
1 teaspoon onion powder
1 tablespoon dried kale powder

Cooking Instructions for Kale-Onion Rice:
Place a pat of butter, 1 tablespoon oil or bacon drippings into a large skillet. Stir in rice mix. Cook for 2-3 minutes on medium high or until fragrant. Stir in 2 and1/2 cups of beef broth. Cover and reduce to low. Cook until done, about 20 minutes. Fluff with fork and add salt and butter as needed.

Michelle’s Note: If your family prefers brown rice, just remember to increase to liquid by about 1/2 cup when cooking.