Colorful Kielbasa
1 can (10.75 oz) cream of chicken, undiluted
1 1/2 cups water 1 tablespoon butter or margarine 1 pound kielbasa, sliced 3/4 cup rice (uncooked) 10 oz frozen peas 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. Cover and simmer for 15 minutes or until rice is tender and peas are heated through. Sprinkle with cheese; cover and let stand until cheese is melted.
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The original recipe calls for cream of celery soup instead of cream of chicken. Cream of chicken tastes better and costs less. The original recipe also calls for 4 1/2 ounces of sliced mushrooms. I have never used mushrooms. I used brown rice last time and the cooking time had to be increased. I think I liked the flavor more with the brown rice.
Original recipes can be found at these links:
http://www.tasteofhome.com/recipes/colorful-kielbasa
http://www.yummly.com/recipe/Colorful-Kielbasa-TasteOfHome
http://www.justapinch.com/recipes/main-course/pork/colorful-kielbasa.html
Original recipes can be found at these links:
http://www.tasteofhome.com/recipes/colorful-kielbasa
http://www.yummly.com/recipe/Colorful-Kielbasa-TasteOfHome
http://www.justapinch.com/recipes/main-course/pork/colorful-kielbasa.html