This recipe is out of my Quick Cooking Taste of Home magazine. May/June 1998
1 can(s)(10-3/4 ounces) condensed cream of celery soup, undiluted - i sometimes use cream of mushroom
1 1/2 cwater
1 lbsmoked kielbasa, cut into 1/2-inch pieces
3/4 cuncooked 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 smallonion, chopped ( optional )
How to Make Colorful Kielbasa
- 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.