“Rice A Roni”

This inspired “rice a roni” dish is healthier and not from a box!

One of the things I grew up eating was Rice A Roni, and it was always an easy comfort food for me. But when looking at the ingredients, I wanted a more healthier option so tried to wing my own version and sure enough it is super close and taste honestly even better. More fresh.

One tip I do recommend if you have is a non-stick skillet pan, when the orzo would be close to done it would start to crisp with the beef broth and was so good and a nice touch.

Recipe Below:

Servings: 4

Time cook: 40 minutes

Ingredients

• -1 lb of prime ground beef 

• 1 package of grain-free cassava orzo 

• 1/2 onion chopped

• few dashes of olive oil

• about two cups of beef broth

• few dashes of salt and pepper, to taste

• few dashes of oregano 

• few dashes of thyme

• few dashes of tarragon 

• few dashes of garlic powder 

• few dashes of ground mustard 

• Mexican blend cheese and parsley to garnish 

Directions: In a large skillet on medium heat, add olive oil, onion, and beef. Season with salt and pepper. Cook for about 10 minutes or until beef has browned. Be sure to chop the meat up into small chunks. Once the meat is done, get a spatula and scrape the beef out, leave excess juice. Add the orzo pasta, seasonings, and beef broth. Turn heat on medium-low and cook for about 15 minutes until orzo is fully cooked. Keep an eye on this and add more broth if needed.

Once the orzo is done add in the beef and stir. Add the parsley and Mexican cheese blend and cover. Turn heat on low for about 5 minutes or so until cheese melts and it is ready to serve.