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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


  • 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


  • 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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  • badcooktrying
    Jun 19, 2017

    I thought this was delicious. I love fresh mushrooms so added a lot of them instead of the very few canned ones it calls for.

  • astarzynski
    Mar 7, 2017

    Excellent flavor, Loved it!!

  • baileyjsix
    Nov 13, 2016

    No comment left

  • Nancy
    Nov 6, 2016

    I have made this dish for years and we all love it. Sometimes I do add extra water and garlic powder.

  • TashaEdwards
    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

  • newrecipejunkie
    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.

  • Bethodye
    Jan 13, 2015

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

    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 :)

  • TiffPeter
    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.

  • cookinmommy
    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!