Tomato and Rice with Kielbasa

minutes

30 minutes

3.9 of 5 Average (7 reviews)

No need to over do great taste. This Johnsonville recipe brings out simple, yet elegant flavors that will wow you! A blend of fire roasted and stewed tomatoes are used to create a bed of delicious, fluffy rice. To add a perfect balance of flavors, Johnsonville Polish Kielbasa Premium Cooking Sausage is used. This dish is perfect on its own or as a fantastic filling for your favorite wrap.

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Dinner, Quick & Easy, Fully Cooked/Smoked

Ingredients Directions Reviews Print Recipe

1/2 package
(13.5 ounce) JOHNSONVILLE® Premium Fully Cooked Polish Kielbasa Sausage Rope, roughly diced
1 can
(14.5 ounces) fire roasted tomatoes
1 can
water
1 can
(14.5 ounces) stewed tomatoes
1-1/2 cup
rice, dry
1/2
yellow onion

Sauté diced sausage and onion until brown. Set aside.
In medium saucepan, pour canned fire roasted tomatoes with juice into pan, add water.
Bring to boil. Watch the pot, it will boil over easily. Add rice, cover, reduce to medium low heat and simmer for 20 minutes.
When rice has absorbed tomato broth and is cooked through, add onion and sausage to pot and stir.
Drain stewed tomatoes, rough chop tomatoes and add to pot and stir.
Cover and heat through for 5 minutes.
Serve as is or sprinkle with cheese on top.
Leftover idea: Leftovers can be used as a wrap filling, with a lettuce leaf in a jalapeño cheese wrap.