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Colorful Kielbasa

 Colorful Kielbasa
"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."
4-6 ServingsPrep: 15 min. Cook: 35 min.


  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1-1/2 cups water
  • 1 tablespoon butter
  • 1 pound Johnsonville® Polish Kielbasa Sausage, 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 (4 ounces) shredded cheddar cheese


  • 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.
  • 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. Yield: 4-6 servings.
Nutritional Facts: 1 cup equals 481 calories, 30 g fat (14 g saturated fat), 78 mg cholesterol, 1,459 mg sodium, 32 g carbohydrate, 3 g fiber, 19 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer