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Colorful Kielbasa Recipe

Colorful Kielbasa Recipe

"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."
TOTAL TIME: Prep: 15 min. Cook: 35 min. YIELD:4-6 servings

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 (4 ounces) 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. 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.

Reviews for Colorful Kielbasa

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MY REVIEW
Reviewed Jul. 11, 2015

"This is my first time making this it was amazing. I used 10 minute rice and that worked really well. If you want more spice add your own you dont have to follow exactly what it says"

MY REVIEW
Reviewed Mar. 3, 2015

"I've been making this since the recipe first appeared. Just made it again tonight and decided to see if I had ever reviewed it. Can't believe I hadn't. I've had the rice issue too. Thought it was just me. I'll probably just make it separately and add it in. Our packages of kielbasa here also contain only 13 oz. Oh well, it's a painless way to eat a little less meat."

MY REVIEW
Reviewed Jan. 13, 2015

"totally edible, but totally lacking in flavor. I just kept wishing there was more spice, maybe spicy tomatoes, something."

MY REVIEW
Reviewed Jul. 16, 2014

"I have made this many times over the years. It is truly a family favorite!! I will make it for many more :)"

MY REVIEW
Reviewed Mar. 15, 2014

"This recipe was a great way to use up vegetables in the fridge and put a new twist on kielbasa. For those cooks that had an issue with the rice not getting soft, here is what I did to solve it. Instead of the 1 1/2 cups of water, I used 1 3/4 cups of homemade low sodium chicken stock. In this modified version, I first sauteed about 1/3 cup onion, added a chopped jalapeno and a small clove of garlic. Then toasted the rice in the butter and vegetables until lightly golden. Then add the chicken stock, bring to a boil, lower to medium low and cook, covered for 10 minutes. That gave the rice a head start. Then add the cream of celery soup and kielbasa and cook, uncovered for another 10 minutes over medium low. Then proceed as the recipe instructs. I added a little fresh parsley and some chives at the end to brighten everything up. Will definitely put this in my recipe rotation. The low sodium chicken stock added a depth of flavor that I really enjoyed. Thanks for posting this."

MY REVIEW
Reviewed Mar. 11, 2014

"Very easy and fast to make which was a plus.The only changes I made were I used smoked sausage and instant brown rice.YUMMY!"

MY REVIEW
Reviewed Feb. 11, 2014

"I (and the rest of my family) think it's very tasty But we added fresh Bell peppers, onion, and used fresh mushrooms instead of canned and beef broth instead of water witch made it delicious but it's very easy and I think Kielbasa is the best meat for the "colorful kielbasa" recipe. -my son daden angel who loves cooking and helping out."

MY REVIEW
Reviewed Feb. 1, 2014

"We really liked this dish! It definitely does stick to your ribs! I did substitute cream of mushroom soup for the cream of celery soup. Because people said they had issues with the rice, I cut the amount of rice down to 1/2 cup and increased the cooking time to about 20-22 minutes, waiting until most of the liquid was absorbed. The rice came out fine, and not chewy."

MY REVIEW
Reviewed Nov. 17, 2013

"I made this to test the rice issue.. some have mentioned in the forums that the rice wasn't getting soft (ie, not being cooked). I think this is due to the soup absorbing too much of the water, not leaving enough for the rice which needs twice the amount of water than rice in order to cook properly. The recipe is excellent, when you cook the rice separately and add it just before serving. Kielbasa and sweet rope sausage are interchangeable in this recipe."

MY REVIEW
Reviewed Nov. 14, 2013

"Made this last night. It was very easy and quick. Everyone enjoyed the flavor. I also had

trouble with the rice not getting soft enough. Even so I will make it again and work on the rice."

MY REVIEW
Reviewed Jan. 24, 2013

"I've made this several times, sometimes substituting mushroom soup and chopped celery. Also very good."

MY REVIEW
Reviewed Dec. 4, 2012

"Making *this* tonight. Noticed another's rate of recipe using sliced sweet sausage instead. Kielbasa available in our location is only 13 ounces, for a 16 ounce price. I also use broccoli instead of peas. Very quick and easy. Thank You."

MY REVIEW
Reviewed Nov. 1, 2012

"I make this all the time and it is fantastic!! There's something in it for everyone, and its so quick and easy! I can't seem to ever get the rice part fully soft though, always a few crunchy bites but I'm working on it."

MY REVIEW
Reviewed Nov. 1, 2012

"I make this all the time and it is fantastic!! There's something in it for everyone, and its so quick and easy! I can't seem to ever get the rice part fully soft though, always a few crunchy bites but I'm working on it."

MY REVIEW
Reviewed Jul. 16, 2012

"This was my first time making this recipe and it is absolutely delicious. It was super easy to make and will definitely be a go to meal for me in the future. I didn't make any alterations and it still came out incredible."

MY REVIEW
Reviewed Mar. 21, 2012

"I've made this since it was published in 1998. I don't keep cream of celery soup on the shelf, so I make my own celery cream sauce and then proceed with the recipe. It's always been good. A family favorite."

MY REVIEW
Reviewed Feb. 3, 2012

"This is one of my favorite recipes. It cooks up quick and my husand and sons love it! I, too, have substituted Cream of Mushroom soup for a change of pace."

MY REVIEW
Reviewed Jan. 25, 2012

"I have been making this recipe for years with no changes and I love it."

MY REVIEW
Reviewed Oct. 12, 2011

"This was really good and super easy. I used Cream of Mushroom soup. Definitely will make this again."

MY REVIEW
Reviewed Sep. 16, 2011

"Really love this recipe! It's my "go-to" when I'm running late and need a quick fix. I use canned peas and rice I've made ahead of time and stir it in at the very end. Works like a charm and my family is a huge fan."

MY REVIEW
Reviewed May. 18, 2011

"Wow! My husband and I thought this was an awesome recipe made exactly to the recipe. The next time I made it I added broccoli, pearl onions, and tiny tiny bit of garlic and it was fantastic. The next time I made used italian sausage recipe exact again awesome. Then with chicken! Awesome. Thank you for sharing this recipe. A pure treasure!"

MY REVIEW
Reviewed Feb. 8, 2011

"This is a great meal when you need something quick. I use cream of mushroom soup since that is our favorite."

MY REVIEW
Reviewed Jan. 22, 2011

"This recipe was well loved by my family, I did double the recipe and instead of using canned mushrooms I used fresh mushrooms. Yummy!!"

MY REVIEW
Reviewed Jan. 11, 2011

"Another keeper! I sauteed the mushrooms and browned the kielbasa before adding them to the dish to enhance the flavors. Wonderful meal for a cold, winter night. The family's only complaint is that there aren't leftovers to take to school and work for lunch tomorrow!"

MY REVIEW
Reviewed Nov. 2, 2010

"We enjoyed this very much!"

MY REVIEW
Reviewed Apr. 5, 2010

"This recipe was simple to make and was colorful but lacking in flavor. I would recomend adding some garlic and a few other spices. I will experiment and report my findings."

MY REVIEW
Reviewed Jan. 6, 2010

"I loved this meal! I would definitely make it again. I replaced the peas with broccili and it was delicious!"

MY REVIEW
Reviewed Mar. 1, 2009

"THIS RECIPE IS WAY TOO HIGH IN FAT & SODIUM!I WILL TRY TO LOWER THESE BY USING LOW-SODIUM, LOW-FAT SOUP, FRESH MUSHROOMS, LOW-FAT KEILBASA,2% FAT CHEESE & WHITE RICE.USUALLY MAKING THESE CHANGES WILL NOT ALTER THE END TASTE OR APPEARANCE OF THE REDCIPE. ENJOY EVERYONE."

MY REVIEW
Reviewed Jun. 21, 2008

"Made this dish for dinner tonight. It was great!! Next time will try broccoli in place of peas. This is definitely a keeper. Thank you for sharing!"

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