1-1/2 cups water
1 tbsp. butter or margarine
1 lb. smoked kielbasa, cut into 1/2-in. pieces
3/4 cup uncooked long grain rice
1 pkg. (10 oz.) frozen peas
1 jar (4-1/2 oz.) sliced mushrooms, drained
1 cup (4 oz.) shredded cheddar cheese
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| COLORFUL KIELBASA | ||
| Yields about 4-6 servings | ||
| 1 can cream of celery soup, undiluted 1-1/2 cups water 1 tbsp. butter or margarine 1 lb. smoked kielbasa, cut into 1/2-in. pieces 3/4 cup uncooked long grain rice 1 pkg. (10 oz.) frozen peas 1 jar (4-1/2 oz.) sliced mushrooms, drained 1 cup (4 oz.) shredded cheddar cheese |
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| In a skillet, combine soup, water and butter; bring to a boil. Add kielbasa and rice. Reduce heat; cover and simmer about 18 minutes or until rice is almost tender. Stir in peas and mushrooms. Cover and simmer 15 minutes or until rice is tender and peas are heated through. Sprinkle with cheese; cover and let stand until melted. | ||