Arnett's Acres
Kielbasa Skillet | 2015

This is one of those recipes that fit my needs for the day. Small bites, easy to chew, good flavor, easy to pull together, & NEW to try on Mom and Dad.This was a great meal for a cool day when you crave those heavier foods. This recipe was adapted from Recipes & Remembrances of the Brock United Methodist Church. I served it with fresh warm Butterhorn Rolls and spinach flavored with bacon and diced onion.




1 can cream of celery soup
1 1/2 cups water
1 tablespoon margarine
1 pound kielbasa, cut into pieces
3/4 cup uncooked rice, I used Brown Basmati
1 can tender peas, drained
1/4 cup diced green pepper
2-3 thinly sliced green onions
1 cup shredded cheddar cheese

 Kielbasa Skillet Dinner                           

1. Place the cream of celery soup, water, and margarine in a large skillet. Bring to a boil.

2. Add the rice. Simmer until the rice is almost tender. (If using Basmati, place it in a container of 2 cups water and let rest 15 minutes. Drain and transfer rice to to skillet.) Simmer for 25 minutes with a tight fitting lid.

3. Add the kielbasa and diced pepper. Simmer 10 minutes.

4. Stir in peas and 1/4 cup green onions.

5. Serve with shredded cheddar cheese and more thinly sliced green onions.




Let me know what you think, what would you like or would change within this recipe? Send your thoughts or recipe requests to Thank you.

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