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Colorful Kielbasa Recipe
Colorful Kielbasa Recipe photo by Taste of Home

Colorful Kielbasa Recipe

Read Reviews (25)
4.65 25
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"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.
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES: 4-6 servings


  • 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

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.


  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.
Originally published as Colorful Kielbasa in Quick Cooking May/June 1998, p59

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.

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Colorful Kielbasa(25)

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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.

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!

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.

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.

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.

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