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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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ALMOST jambalaya, but way easier! Ingredients:
1 lb polish kielbasa |
20 ounces rotel tomatoes, undrained |
14 -16 ounces chicken broth |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1/2-3/4 cup uncooked instant rice |
Directions:
1. Put some good Louisana Blues on - don't be afraid to turn it up! Tab Benoit is a good choice. Or Doug Kershaw!
2. Open a cold beer - to be authentic, find some Dixie Beer!
3. Slice the kielbasa into bite size pieces. In a large skillet, saute the kielbasa until lightly brown. Drain. Add the tomatoes and broth. Bring to a boil, and cook for 2 - 3 minutes. Turn off the heat. Stir in the rice; cover and let stand for 5 minutes. Stir and serve.
4. I added 1/2 a chicken breast, cubed and sauted in ground fresno pepper and garlic, and increased the broth to 2 1/2 cups and the rice to 1 1/4 cup. I also added crushed red pepper to the mix. Ground cayenne pepper or ground cajun spice coud be used instead of the fresnos. Kicked it up a notch, I must say. Certainly didn't add any Tobasco!
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