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:

• In medium skillet saute' broken spaghetti pieces in butter, stirring constantly, until the spaghetti begins to brown.
• Add rice, stirring until the rice is well coated with the butter and the spaghetti browns a little more Carefully pour in broth.
• Simmer until liquid is absorbed.

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:

• slice the kielbasa into 1/2 inch pieces.
• fry in a pan over medium heat until brown on both sides.
• add rice and olive oil and stir for 1 minute.
• add chicken broth, salt and pepper.
• turn heat to high and bring to a boil.
• boil for 1 minute then reduce heat to simmer.
• cover with a lid and simmer for 20 minutes (NO PEEKING FOR PERFECT RICE!).
• Enjoy!

Steps:

• heat oil in pan.
• Add chopped onion.
• Fry till transparent.
• Add kielbasa (chopped in small cubes) and fry till heated through.
• Add 1/2 pkg of noodle in soup mix (and half of seasoning found in pkg).
• Fry till it starts to brown.
• Add 5 cups water and bring to a boil.
• Add 2 cups rice and butter.
• Turn down the heat to simmer.
• Cover and cook till all liquid is absorbed.
• Take off the heat and let sit for 15 minutes or so.

Steps:

• Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
• Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
• Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
• Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
• Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
• Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
• Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
• Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.

Steps:

• Brown beef in a large dutch oven, adding special seasoning packet.
• Add chopped onion and green pepper and green chilies. Saute until veggies are tender.
• Drain.
• Add remaining ingredients to beef mixture, excluding rice and bring to boil.
• Add rice to pot. Cover and lower heat, simmering until rice is tender.
• Serve in bowls topped with sliced green onion, cheese, salsa and sour cream.

Steps:

• In a large skillet, saute the kielbasa, snow peas, green pepper, onion and curry powder in butter until vegetables are tender. Stir in the remaining ingredients; heat through.

Steps:

• Brown beef in a skillet; drain off grease.
• Place drained beef in a large bowl. Add seasoning packets from rice mix, soup, and water. Whisk until thoroughly blended. Mix in rice and noodles from boxes.
• Place in a greased 9 x 13" glass casserole dish.
• Bake at 350 degrees for 1 hour.
• Remove from oven and stir thoroughly, making sure to scrape the bottom of the casserole, so the rice isn't sticking.
• Return it to the oven and bake 10 minutes more, sprinkling the onions over the top for the last 3 minutes.