Ingredients
- 1 kielbasa (cut into)
- 200 gr peas (frozen)
- 180 ml water
- 150 gr corn (frozen)
- 120 gr monterey jack cheese (grated)
- 90 gr rice (uncooked)
- 60 ml milk
- 1 package cream of celery soup
In a large skillet with a lid combine water and soup, add rice and bring to a boil. Stir in kielbasa, cover and simmer over very low heat for 15 minutes; stir occassionally Stir in peas, and corn; cover and cook another dozen minutes or until rice is almost tender. Stir in quarter cup milk, cheese and cook covered another 3-5 minutes until creamy and rice is soft. orginal recipe from Quick Cooking Magazine.
