Tomato and Rice with Kielbasa
Tomato and Rice with Kielbasa
No need to over do great taste. This Johnsonville recipe brings out simple, yet elegant flavors that will wow dinner guests! A blend of fire-roasted tomatoes and stewed tomatoes are used to create a bed of delicious, fluffy rice. To add a perfect balance of flavors, Johnsonville Polish Kielbasa Rope Sausage is to this dish that is perfect on its own or as a fantastic filling for a wrap.
Ingredients
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1/2
package
JOHNSONVILLE® Polish Kielbasa Rope Sausage, cut into dice-size pieces
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1
can
(14.5 ounces) fire roasted tomatoes
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1
can
water
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1
can
(14.5 ounces) stewed tomatoes
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1-1/2
cup
uncooked rice
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1/2
cup chopped onion
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Chopped fresh parsley, to garnish
REVIEWS
Directions
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In a skillet, cook and stir sausage and onion over medium heat until browned; about 5 minutes. Set aside.
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In a medium saucepan, add fire roasted tomatoes with juice and water.
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Bring to boil. Watch the pot, it will boil over easily. Add rice, cover, reduce to medium low heat and simmer for 20 minutes.
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When rice has absorbed tomato broth and is cooked through, add and sausage mixture; stir to combine.
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Drain stewed tomatoes, rough chop tomatoes and add to pot and stir.
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Cover and heat through for 5 minutes.
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Sprinkle with parsley.
