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1 lb kielbasa — cut into 1/2″ pieces

3/4 cup rice — uncooked

3/4 cup water

1 can cream of celery soup

1 cup frozen peas

1 cup frozen corn

1 cup monterey jack cheese — grated

1/4 cup milk

black pepper to taste

In a large skillet with a lid combine water and soup, add rice and bring to a boil. Stir in kielbasa, cover and simmer over very low heat for 15 minutes; stir occassionally Stir in peas, and corn; cover and cook another 12 minutes or until rice is almost tender. Stir in 1/4 cup milk, cheese and cook covered another 3-5 minutes until creamy and rice is soft. orginal recipe from Quick Cooking Magazine.

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