Kielbasa Skillet | 2015
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This is one of those recipes that fit my needs for the day. Small bites, easy to chew, good flavor, easy to pull together, & NEW to try on Mom and Dad.This was a great meal for a cool day when you crave those heavier foods. This recipe was adapted from Recipes & Remembrances of the Brock United Methodist Church. I served it with fresh warm Butterhorn Rolls and spinach flavored with bacon and diced onion.
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Ingredients:1 can cream of celery soup |
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1. Place the cream of celery soup, water, and margarine in a large skillet. Bring to a boil. 2. Add the rice. Simmer until the rice is almost tender. (If using Basmati, place it in a container of 2 cups water and let rest 15 minutes. Drain and transfer rice to to skillet.) Simmer for 25 minutes with a tight fitting lid. 3. Add the kielbasa and diced pepper. Simmer 10 minutes. 4. Stir in peas and 1/4 cup green onions. 5. Serve with shredded cheddar cheese and more thinly sliced green onions.
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Enjoy! Let me know what you think, what would you like or would change within this recipe? Send your thoughts or recipe requests to contactus@arnettsacres.com. Thank you. |
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