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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."
  • Total Time
    Prep: 15 min. Cook: 35 min.
  • Makes
    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 shredded cheddar cheese

Directions

  • 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.
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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