This is about as simple as it gets, folks. Don't get me wrong -- this meal is nothing fancy-schmancy you'd want to be serving at your next dinner party. But a weeknight meal for a busy family...definitely! What I like the most about this dish is that pretty much all parts of it can be prepped ahead of time. I cooked the rice up in the rice cooker and had it hanging out in the fridge. I diced up the meat and had it in it's own little Tupper, as well as all the other vegetables in their own little Tupper. That's it! All that's left to do now is cook them all up in one pot. I was a little weary of this recipe at first, thinking it would be a little bland because the only spices involved were salt and pepper, but sauteing the kielbasa in olive oil really flavors the entire dish. The vegetables lend a juiciness and the rice just soaks up all those wonderful flavors. Super simple recipe, and definitely one I will keep in my back pocket for those busy nights where it is just a struggle getting a meal on the table. I bet this would be good with crumbled Italian sausage in place of the kielbasa, and pretty much any vegetable you have on hand would probably work, too. This one got a thumbs-up from the hubby, too, which is always a plus. Enjoy the deliciousness!
Red Rice with Sausage and Peppers
1 tablespoon extra-virgin olive oil
14 ounces turkey kielbasa
1 onion, diced medium
2 garlic cloves, minced
1 red bell pepper, diced medium
1 celery stalk, diced medium
1 can (14.5 ounces) diced fire-roasted tomatoes
2 cups brown rice
In a large skillet, heat oil over medium-high heat. Add kielbasa and cook, stirring occasionally, until crispy and browned, about 8 minutes. Add onion, garlic, red pepper and celery, and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add tomatoes and cook until slightly thickened, about 3 minutes. Add rice and cook until warmed through, about 2 minutes.
Makes 4 servings
Adapted from
Martha Stewart
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