Reviewed: Jul. 29, 2009

I used chicken and mushroom boxed mix and I also added shrimp (thats what I had in the fridge) instead of chicken. It was a great way to use up a box of overlooked rice a roni but we were not wild about it.

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Jul. 28, 2009

I don't keep Rice-A-Roni at home only because I avoid it like the plague but I do have the Almond Rice Seasoning mix from this site, which is very similar. I used an organic brown rice and cooked the rice according to that recipe then let it cool. I then made the rice salad according to this recipe. I used low-fat mayo and added a bit more chopped celery. Next time, I might try to make this with more chopped veggies, like zucchini and carrots. Sturdy recipe as is. Using the spice mix and brown rice did make a sturdier salad. NOTE: You might want to undercook the rice just a bit. It will soak up the mayo and will become mushy. Fifteen minutes is about right.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jun. 20, 2009

I prefer this salad with a small jar of artichoke hearts instead of water chestnuts. There are lots of ways to add color and taste--pitted black olives, pimento-stuffed olives, halved cherry or grape tomatoes, and/or any bell pepper. I use 1/3 c mayo and 1-3 T reserved artichoke marinade. Any leftover poultry or shellfish can be used instead of chicken.

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atlanta alice

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Reviewed: Mar. 17, 2009

This was my first time trying/making rice salad. It turned out alright - I used less mayo than what was called for though. I'm on the fence about making this again - not because it tasted bad - just because it tasted strange to me.

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Manda

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Fullerton, California, USA

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Reviewed: Feb. 16, 2009

What a wonderful way to use up that extra box of Rice a Roni you've had forever! That was the case for me, and this recipe was a great idea. I had leftovers for days, and although probably not the healthiest thing to eat (with all that mayo), it was definitely easy and tasty! I actually had this warm as a dinner one night then had the cold salad as leftovers the next couple of days. It was good both ways :)

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Angelika

Cooking Level: Intermediate

Living In: Silverdale, Washington, USA

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Reviewed: Nov. 10, 2008

Very good. Used precooked, preseasoned chicken fajita meat. Great taste!

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Brenda

Cooking Level: Intermediate

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Reviewed: May 18, 2008

This was a hit at the potluck I took it to. Everybody loved it!

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MELODY0112

Cooking Level: Expert

Living In: Royal City, Washington, USA

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Reviewed: Apr. 15, 2008

Did not care this much.

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sahes

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Reviewed: Jan. 28, 2008

The salad turned out really good, I cooked the rice according to the package and thought it was still too soft for this dish, so next time I think I will reduce the amount of water. But it was simple and flavorful!

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Erica

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Reviewed: Jan. 28, 2008

I followed the recipe as is, however instead of serving it cold as a salad, I baked it for 40mins in a 350 oven and served it hot. I thought the flavors melded together much better that way and it didn't taste like a mushy salad. Also added some peas.

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WannaCook

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Reviewed: Jul. 1, 2007

My friend made this recipe for our potluck bbq. Only 1 person out of 15 sort of liked it. Don't know what the problem was but everyone else simply threw their's away after tasting it. I would not recommend to anyone.

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Granny's Cooking

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Reviewed: May 29, 2007

This recipe is fabulous as is. Very usual to have a rice salad, this was our first time trying one, and we were all very impressed! A yummy summer salad, that is sure to accompany us to parties in years to come. Thanks for sharing

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: May 7, 2007

This is delicious yet to me it was kinda time consuming to make. Maybe bcause I had to start from scratch (cook the chicken). I prepared the Rice a Roni in the microwave and that seemed like it took forever. I'll try the stove top next time.

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Diny43

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Reviewed: Apr. 26, 2007

Anytime I take it anywhere, it is always all gone!

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MARTINISUE

Cooking Level: Expert

Home Town: Royal Oak, Michigan, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 28, 2006

Yummy! I take this salad to all our family functions now and everyone loves it!

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Renee

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Reviewed: Aug. 22, 2006

I lightened this recipe up just a bit by using fat free mayo and low sodium rice mix. It's still just as good!!

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Tammy Torres

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: St. Charles, Minnesota, USA

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Reviewed: Jun. 3, 2006

Good! I didn't know if the mayo was necessary, and I added 1 t. curry powder like another reviewer suggested. Tasty- my kids loved it with ranch, and I thought that could be a good subsitution for the mayo. My husband said diced apple would be a nice addition, to gain some sweet flavor. Quick summer meal!

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SYRIELLE

Cooking Level: Intermediate

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Reviewed: May 25, 2006

We love this salad cold on warm summer days. I use canadian style bacon or ham instead of chicken, but taste before adding salt, it nearly has enough already. This always goes quicky at picnics but I agree that one must use some imagination when garnishing for eye appeal. I surround my dish with scored cucumber slices.

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HOMEYGIRL

Cooking Level: Intermediate

Living In: Canton, Connecticut, USA

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Reviewed: May 24, 2006

This sounded so delicious but it was just a little bland for me. It seemed like it just needed something...

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Mar. 28, 2006

Great recipe! It's easy to make and can be easily adjusted to your own taste. I had made my own adjustments (didn't have any chicken on hand, added 3 jars of marinated artichoke hearts, added 2 cans of chopped water chestnuts instead of just one can because we love them, added chopped black olives, and added chopped yellow bell pepper) - it turned out absolutely yummy! This will definitely be a permanent recipe in my book!

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jessica

Cooking Level: Intermediate

Living In: Chandler, Arizona, USA

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Rice A Roni™ Salad

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