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Colorful Kielbasa

Total Time

Prep: 15 min. Cook: 35 min.

Makes

6 servings

"This stick-to-your-ribs dish is sure to satisfy the heartiest appetite," writes Schelby Thompson of Camden Wyoming, Florida. "You can take it from stovetop to table in about half and hour."

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1-1/2 cups water
  • 1 tablespoon butter
  • 1 pound smoked kielbasa, cut into 1/2-inch pieces
  • 3/4 cup uncooked long grain rice
  • 1 package (10 ounces) frozen peas
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 cup shredded cheddar cheese

Directions

  1. In a large skillet, combine the soup, water and butter; bring to a boil. Add kielbasa and rice. Reduce heat; cover and simmer for 18 minutes or until rice is almost tender.
  2. Stir in peas and mushrooms. Cover and simmer for 15 minutes or until rice is tender and peas are heated through. Sprinkle with cheese; cover and let stand until melted.

Nutrition Facts

1 cup: 481 calories, 30g fat (14g saturated fat), 78mg cholesterol, 1459mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 19g protein.

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