Kielbasa Rice A Roni Recipes

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion, garlic and bell pepper to skillet. Cover; cook 3 to 5 minutes, stirring once, until vegetables are crisp-tender.
• Stir in kielbasa, tomatoes, broth, salt and Cajun seasoning. Heat to boiling; stir in rice. Heat to boiling; reduce heat to low. Cook 8 to 10 minutes or until rice is tender. Fluff with fork before serving. Serve with pepper sauce.

Steps:

• Mix together salt, pepper, coriander, mustard powder, celery salt, paprika, turmeric, and cayenne pepper in a small bowl.
• Melt butter in a large skillet over medium-high heat. Add diced onion and pasta. Cook and stir until onions soften and pasta turns golden brown, 4 to 6 minutes. Stir in spice blend; cook and stir about 30 seconds. Add rice and stir until rice is coated with butter, about 1 minute.
• Pour in chicken broth. Bring to a simmer. Stir; reduce heat to low. Cover with a tight-fitting lid; cook for 17 minutes. Remove from heat; let covered skillet sit for 5 minutes. Remove lid and stir in parsley, fluffing rice and breaking up any clumps.

Steps:

• Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes.
• Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms. Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and sauté until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups chicken broth and bring soup to simmer. Reduce heat to low and simmer soup 15 minutes.
• Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blend, about 15 minutes longer. Mix in half and half. Thin soup with more chicken broth, if desired. Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.)
• Ladle soup into bowls. Garnish with chives and parsley and serve.

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until rice is tender.

Steps:

• 1. put stick of butter in large pan or electric skillet and turn to medium heat
• 2. While butter is melting, chop onions and add to skillet
• 3. Drain green beans and add to onions and butter.
• 4. Slice sausages into rounds and layer on top of onions and green beans.
• 5. DO NOT STIR.. Get a good fry going in that pan..you want to brown the butter but not burn it. Also very important..you are looking to actually FRY the green beans..it changes the whole flavor of them.
• 6. When the vegies are about half way cooked through.. -Stir -place a lid on the pan -turn heat down to medium.
• 7. When the vegies are cooked through and the sausages are about half cooked through.. -remove the lid -turn the heat back up to medium high -move the food to the edges of the pan creating a well in the center -pour the rice from both boxes into the well in the center of the pan. Stir the rice in the center 2 or 3 times coating the rice grains with oil ..I would say to 'brown' them but they will actually turn white/opaque. Don't burn the rice.
• 8. Stir it all up together Add the seasoning packets from the rice boxes Cover with water to just above the rice.
• 9. Bring to a good boil and cook for 3-5 min. Stir
• 10. Turn the heat to low. Cover with a lid. Walk away...
• 11. When the rice absorbs the liquid it is ready.