Ingredients
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1 1/2 cups water
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1 tablespoon butter (I omit this)
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1 lb fully cooked kielbasa or 1 lb smoked sausage, sliced into 1/2 inch thick pieces
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3/4 cup uncooked long grain rice
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10 ounces frozen peas
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1 (4 ounce) can mushroom stems and pieces, drained
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4 ounces extra-sharp cheddar cheese, shredded
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1 (10 3/4 ounce) can condensed cream of celery soup
Instructions
- In a deep skillet (choose one that has a lid), combine soup, water and butter; bring to a boil.
- Add sausage and rice.
- Reduce heat; cover and simmer about 18 minutes or until rice is almost tender.
- Stir in peas and mushrooms.
- Cover and simmer 15 minutes more, or until rice is tender and peas are heated through.
- Sprinkle with cheese and cover.
- Let stand about 5 minutes, until cheese melts.
- NOTE: I've tried this with Cream of Mushroom soup and nobody liked it-- the Cream of Celery is essential to the flavor.