This is a recipe my friend, Judy, shared on Facebook a while back and I asked and got permission to share it here. This is very similar to the Rice/pasta mix you buy in a box.
Chicken or Beef Rice Mix:
In each pint jar, add the following:
¾ cup rice–white or brown
¼ cup vermicelli, orzo or broken spaghetti
In a small zip bag to be included in each jar, add the following:
1 T dry parsley
1 T dry minced onion
1 T instant bouillon powder (chicken or beef)
¼ t garlic powder
To make the rice dish:
(On the Stovetop – see Instant Pot directions below): Melt 2 T butter in pan, add rice mixture from jar, brown vermicelli/orzo/spaghetti. Saute til the vermicelli begins to toast. Add the spice mix and stir. Add 1-3/4 cups water or broth and 1 T. soy sauce. If using white rice, simmer 20 minutes. If using brown rice, simmer 40 minutes.
(Instant Pot): Set pressure cooker to sauté. Once Hot, add butter and let melt. Add the rice/vermicelli and stir for about 30 seconds, until slightly toasted. Add spice mixture and chicken broth and stir, ensuring that there are no pieces stuck to the bottom. Follow the directions for your pressure cooker. Set pressure cooker on Manual mode for 8 minutes. Once pressure cooking time is done, allow to natural release for 10 minutes, then quick release any remaining pressure by moving valve to “venting”Fluff with fork and Enjoy!
Back to my notes:
Here’s Judy’s picture. You can see she saves her used jars and uses those.
Another note from me: I see that Judy used orzo, and that’s what I was going to use but then I found a couple of boxes of “acini de pepe” in the pantry so I used that for my first batch. I keep the acini de pepe for Italian Wedding Soup and now I want to make that . . maybe next week.
I put the pasta and rice in 12 jars but didn’t finish the seasonings because I don’t have enough parsley flakes. They should be here Monday or Tuesday and I’ll finish the seasonings and vacuum seal the jars and this will be a snap to fix.