Yellow Rice With Kilbasa Food

YELLOW RICE WITH EVERYTHING

Steps:

• Cut kielbasa/smoked sausage into small cubes. After cutting, brown in a frying pan for about 2-3 minutes until the sausage is heated through and slightly browned. Place into a separate dish but leave the oil produced from the kielbasa in the pan. In the same pan that the sausage was removed from, cook onions and green peppers until soft.
• In a medium sized pot, put water, rice, oil, 1 packet of sazon, and salt together and bring to a boil. Once this begins to boil, turn it down to a low heat setting and simmer for about 20 minutes with the lid on, but tilted to release air.
• When water is almost completely absorbed into the rice, add vegetables and kielbasa (with the oil that the kielbasa produced). Stir and cover.
• Cook covered until rice is fluffy and tender, about another 5-10 minutes.

ARROZ CON SALCHICHAS (CUBAN YELLOW RICE + SAUSAGE)

Steps:

• In a Dutch oven or saucepan, heat olive oil over medium-high heat. Add onion, green pepper, and garlic. Sauté for 5 minutes.
• Add sliced pimentos and tomato sauce. Sauté for 1 minute. Add rice, water, bouillon cube, achiote and bay leaf. Bring to a boil.
• Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice. After 15 minutes, remove from heat. Keep the lid on for another 5 minutes. Fluff with a fork.
• While the rice is cooking, slice the canned Vienna sausages.
• If making the chicken sausages, add 1/4 cup water to a hot skillet and cook sliced chicken sausages at medium heat, turning them frequently, for about 5-10 minutes until cooked through. Cook in batches, if using a small skillet.
• Fold the sausages into the yellow rice. Serve immediately. Enjoy!

POLISH KIELBASA AND RICE

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!

SMOKED KIELBASA WITH RICE

Steps:

• In a Dutch oven, saute the kielbasa, onion and bacon until onion is tender; drain. Add the barbecue sauce, brown sugar, horseradish, water, garlic and pepper flakes. Bring to a boil; cook and stir for 2-3 minutes or until sauce is thickened. Serve with rice. Freeze option: Place cooled individual portions in freezer containers without rice. Freeze up to 3 months. To use, thaw in refrigerator overnight. Place in a saucepan; heat through, gently stirring and adding a water if necessary. Serve with rice.

KIELBASA AND RICE CASSEROLE

Steps:

• Heat oil on high, add the kielbasa and onion. Cook until the onion is tender.
• Add black beans, not drained, tomatoes, not drained, corn, drained, and seasonings.
• Cook to a boil, reduce heat and cook for 5 minutes.
• Add rice and serve!

KIELBASA SAUSAGE AND RICE

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.

KIELBASA AND RICE

Steps:

• Cut kielbasa into bite size chunks.
• Combine first 5 ingredients in a pan and simmer for 5 minutes.
• Stir in frozen green beans and mushrooms.
• Sprinkle with cheese.
• Cover and simmer for 20 minutes or until rice is cooked.

BLACK BEANS AND KIELBASA WITH RICE

Steps:

• Drain and rinse beans. Place in pan. Add the garlic salt, Worcestershire and the chili powder; set aside.
• In a large skillet, sauté the kielbasa until lightly browned. Remove and add to the bean mixture. Sauté the onion and garlic in drippings until tender; add the bean mixture back into the skillet. Stir in tomato sauce.
• Cover and simmer for 15-20 minutes.
• Stir in parsley, salt and pepper. Serve over hot cooked rice. You can cook your rice while your bean mixture is simmering.