Description
This Kielbasa and Rice Skillet is a satisfying, one-pan meal that’s big on flavor and easy to make. It’s one easy weeknight dinner idea.
Ingredients
Units
Scale
- 1 pound Polska Kielbasa, sliced into thin rounds
- 1 tablespoon olive oil
- 1/2 white onion, minced
- 3 garlic cloves, minced
- 1 green bell pepper, diced small
- 1 tablespoon tomato paste
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 teaspoons Creole or Cajun seasoning
- 1 cup uncooked basmati or jasmine rice
- 1 10–ounce can Rotel tomatoes with green chiles
- 2 1/2 cups chicken stock
- 2 tablespoons fresh parsley, plus more for garnish
Instructions
- Slice the kielbasa into thin rounds.
- Heat olive oil in a deep sauté pan over medium heat. Add the kielbasa and cook until browned, about 5-6 minutes.
- While the kielbasa cooks, mix together the salt, black pepper, paprika, and Creole seasoning in a small bowl.
- Once the kielbasa is browned, stir in the onions, garlic, and bell pepper. Sauté for about 3-4 minutes until softened.
- Add the tomato paste and cook for another minute, stirring constantly.
- Stir in the uncooked rice and seasoning blend. Let the rice toast for 2-3 minutes.
- Pour in the Rotel tomatoes and chicken stock. Stir well.
- Bring the mixture to a near boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and most of the liquid is absorbed. Stir a few times during cooking to prevent sticking.
- Once cooked, turn off the heat and stir in the fresh parsley.
- Serve hot, garnished with extra parsley if desired.
- ENJOY!
Notes
- Easily substitute the kielbasa with your favorite sausage.
- Brown the sausage to add flavor.
- Adjust the seasonings to your liking.
- Use a long-grain rice like basmati or jasmine.
- Stir often while the rice is cooking to ensure the rice is not sticking to the bottom.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Easy
- Cuisine: American