Colorful Kielbasa

Cassie *


I used to make this all of the time. Switching veggies to broccoli, and sometimes browning the kielbasa and onions to enhance flavors. This one skillet meal is really versatile. If you don't like mushrooms, don't use them. I have also switched out the soups and used cream of's a very forgiving recipe..make sure you cook long enough to get the rice tender.

This recipe is out of my Quick Cooking Taste of Home magazine. May/June 1998

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15 Min


35 Min


1 can(s)
(10-3/4 ounces) condensed cream of celery soup, undiluted - i sometimes use cream of mushroom
1 1/2 c
1 tsp
1 lb
smoked kielbasa, cut into 1/2-inch pieces
3/4 c
uncooked long grain rice
1 pkg
(10 ounces) frozen peas
1 jar(s)
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 c
(4 ounces) shredded cheddar cheese
1 small
onion, chopped ( optional )

Directions Step-By-Step

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.

( I saute my kielbasi and onions first to add to flavor).
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.

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