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.