Tomato and Rice with Kielbasa
(13.5 ounce) JOHNSONVILLE® Premium Fully Cooked Polish Kielbasa Sausage Rope, roughly diced
(14.5 ounces) fire roasted tomatoes
(14.5 ounces) stewed tomatoes
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.