Roxanne Greens St Paul Rice Recipes

Steps:

• Rinse the rice a few times, until the water that drains from it runs almost completely clear. Set aside to drain well. Put the onion, poblano, jalapeño, garlic, cilantro, parsley and salt in a food processor with a splash of the measured stock or water if needed, to help the blades catch the ingredients and break them down. Purée until smooth.
• Heat oil in a medium, heavy-bottomed pot over medium-high heat, then add the rice and stir well. When the grains are dry and toasted, and some are starting to color, about 5 to 10 minutes, add the mixture from the blender along with the remaining stock or water.
• When the liquid comes to a rolling boil, give it a good stir, scraping at the bottom of the pot. Put a lid on the pot and turn the heat down to low. Cook for 15 minutes, then turn off the heat and let the rice rest for another 15 minutes before opening the lid. The green purée will have settled on the top of the rice, so gently mix it in as you stir and aerate the rice with a spatula. Taste, season with salt and serve with a wedge of lime.

Steps:

• Crumble sausage and brown in skillet or microwave until no longer pink. Drain and break up with fork until crumbled.
• Bring 4 1/2 cups of water to a boil, add rice and chicken soup mix, cook for 7 minutes.
• Add all ingredients into a large greased casserole dish and mix well. Cook uncovered at 350 degrees for 1 hour.

Steps:

• 1. Cover Rice with water and cook lie about 5 minutes. Add chicken flavored noodle soup mix and continue cooking about 10 more minutes
• 2. Brown loose ground sausage, add pepper, onion, and celery.
• 3. When rice is almost done, mix sausage mix, rice, pimentos and slivered almonds.
• 4. Bake in a greased pan at 350° For approximately 45 minutes.

Steps:

• Place sausage in skillet and scramble as it cooks and browns. With a slotted spoon, transfer sausage to a casserole dish. Pour off most of the fat in the skillet. In remaining fat, saute celery, pepper, and onion until softened. Set aside. In a large kettle, combine soup mix, rice and water. Boil for 7 minutes. Add vegetables, rice mixture, and almonds to casserole. Mix well with sausage. Bake at 350 degrees for one hour.

Steps:

• Brown sausage and drain some fat. Leave some for flavor. Boil rice and noodle soup mix in 4.5 cups water for 10 minutes. Mix all ingredients together and put in 9x13 pan. Top with 1/2 cup slivered onions. Sprinkle with paprika. Bake at 350 for one hour.