Seasoned Rice Mixes // YaYa's Simple Living

Cheesy Taco Rice Mix Ingredients 1 cup long-grain white rice 2 Tbsp dry cheese powder cheddar or nacho-style 1 Tbsp taco seasoning mix 1 Tbsp dried minced onion 1 tsp garlic powder ½ tsp paprika or smoked paprika ½ tsp cumin ½ tsp chili powder ¼ tsp salt ¼ tsp sugar optional, balances the spice 2 Tbsp dried bell pepper bits optional but pretty 2 Tbsp dried corn optional Instructions In a saucepan, combine the jar contents with 2 cups water, 1 Tbsp butter, and 1 tsp Worcestershire or hot sauce (optional). Bring to a boil, then reduce to low and simmer 15–18 minutes until rice is tender. Fluff with a fork and add ¼–½ cup shredded cheese if you want it extra cheesy. Instant Pot Instructions 2 cups water or broth (chicken or veggie work great) 2 Tbsp butter (optional but adds richness) ½–1 cup shredded cheese (cheddar, Mexican blend, or pepper jack) Instructions: Pour your Cheesy Taco Rice Mix into the Instant Pot. Add 2 cups water or broth and butter, if using. Stir gently to combine. Lock the lid and set the valve to Sealing. Cook on Manual/Pressure Cook – High for 4 minutes. When done, let the pressure naturally release for 10 minutes, then carefully quick release the rest. Stir in cheese while it’s still hot — it’ll melt right in and make it creamy. Notes Add cooked ground beef or shredded chicken for a full meal. Great side for tacos, burritos, or Tex-Mex casseroles. Shelf life: 12–18 months in a cool, dark pantry (use oxygen absorber for long-term storage). Copycat Rice A Roni Ingredients: 2 cups uncooked rice not instant 1 cup of broken vermicelli pasta broken into pieces (or orzo) 1/4 cup dried parsley flakes 6 tablespoons instant chicken or beef bouillon powder 2 teaspoons onion powder optional 1/2 teaspoon garlic powder 1/4 teaspoon dried thyme Instructions Mix all ingredients and store in airtight container. To Use: Shake or stir dry mixture well. Place 1 cup mix and 2 tablespoons butter in a heavy saucepan with 2 1/4 cups water. Bring to a boil; cover and reduce heat. Simmer for 15 minutes or until rice is tender. Notes This mix makes approximately 3 cups of dry mix. Each 1-cup portion of the dry mix (as per the cooking instructions) yields about 4 servings once cooked. ✅ Total Yield: 3 cups dry mix = 3 batches Each batch = ~4 servings Total = ~12 servings Copycat Rice-A-Roni Broccoli Cheddar Rice Ingredients: 1 cup long grain white rice ⅓ cup broken vermicelli pasta or thin spaghetti snapped into small pieces ¼ cup cheddar cheese powder 2 tablespoons powdered milk 2 tablespoons dried minced onion 2 tablespoons dried broccoli florets lightly crushed 1 tablespoon chicken bouillon granules or vegetable bouillon for vegetarian 1 teaspoon parsley flakes ½ teaspoon garlic powder ¼ teaspoon black pepper Instructions In a medium skillet, melt 2 tablespoons butter over medium heat. Add contents of jar and toast lightly for 2–3 minutes until pasta starts to brown. Stir in 2 ½ cups water (or 2 cups water + ½ cup milk for creamier results). Bring to a boil, reduce heat to low, cover, and simmer 15–20 minutes until rice and pasta are tender. Fluff with a fork, cover again, and let sit 5 minutes before serving.