Ingredients
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- 1 lb kielbasa sausage, sliced into ½-inch rounds
- 1 ½ cups long-grain white rice
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup frozen peas
- 1 teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
Instructions
1. Brown the Kielbasa Heat the olive oil in a large skillet over medium-high heat. Add the sliced kielbasa and cook for 4–5 minutes, stirring occasionally, until browned on both sides. Remove the kielbasa from the skillet and set aside.
2. Sauté the Vegetables Add the onion and bell pepper to the same skillet. Cook for 3–4 minutes, until softened. Add the garlic and cook for another 30 seconds.
3. Season the Rice Stir the uncooked rice, smoked paprika, Italian seasoning, salt, and black pepper into the vegetables. Cook for about 1 minute, stirring constantly, to lightly toast the rice and coat it in the seasonings.
4. Simmer the Rice Pour in the chicken broth and stir to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15–18 minutes, or until the rice is tender and most of the liquid has been absorbed.
5. Add the Kielbasa and Peas Return the cooked kielbasa to the skillet and stir in the frozen peas. Cover and cook for another 3–4 minutes, until the peas are heated through and the sausage is warm.
6. Finish and Serve