 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
This stick-to-your-ribs dish is sure to satisfy the heartiest appetite, writes Schelby Thompson of Camden Wyoming, Florida. You can take it from stovetop to table in about half and hour. Ingredients:
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1-1/2 cups water |
1 tablespoon butter |
1 pound johnsonville® polish kielbasa sausage, cut into 1/2-inch pieces |
3/4 cup uncooked long grain rice |
1 package (10 ounces) frozen peas |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. 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.
2. 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. Yield: 4-6 servings.
|
|