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Colorful Kielbasa Recipe
Colorful Kielbasa Recipe photo by Taste of Home
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Colorful Kielbasa Recipe

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4.5 29 38
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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

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

Nutritional Facts

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

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


Reviews for Colorful Kielbasa

AVERAGE RATING
(38)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (7)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
TashaEdwards User ID: 8446659 229410
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
newrecipejunkie User ID: 876567 221939
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
Bethodye User ID: 8210629 217757
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
BLESSTHEUSA User ID: 5283087 21682
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
TiffPeter User ID: 7716504 16647
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
cookinmommy User ID: 166191 49460
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
lindica User ID: 6958967 45817
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
renatae User ID: 7548123 45020
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
Beema User ID: 446601 79410
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
katecrid47 User ID: 7098019 25635
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."

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