Quick Sausage & Rice Skillet Recipe #85220
This is a lost and found recipe. I originally found it in 1988, on the back of a package of smoked sausage. I made it quite often for my husband and me, with leftovers for the next days lunch. Then we moved, again, and the recipe got lost. I looked everywhere. I had tried to make it a few times, but couldn't remember everything that went in it, and it was wrong. Just wrong. In 1999, my husband's mother gave me a promotional copy of Quick Cooking magazine that she had received in the mail. I was so excited to find what appeared to be the exact recipe that I had lost, submitted by one of their contributors! After preparing it for my family, I knew I was right -- I had found our long-lost favorite! The original recipe merely specified cheddar cheese, but I find we like it better, and can use less, if I use extra sharp cheddar.
45 min | 15 min prep
SERVES 4
- 1 (10 3/4 ounce) can condensed cream of celery soup
- 1 1/2 cups water
- 1 tablespoon butter (I omit this)
- 1 lb fully cooked kielbasa or smoked sausage, sliced into 1/2 inch thick pieces
- 3/4 cup uncooked long grain rice
- 10 ounces frozen peas
- 1 (4 ounce) can mushroom stems and pieces, drained
- 4 ounces extra-sharp cheddar cheese, shredded
- In a deep skillet (choose one that has a lid), combine soup, water and butter; bring to a boil.
- Add sausage and rice.
- Reduce heat; cover and simmer about 18 minutes or until rice is almost tender.
- Stir in peas and mushrooms.
- Cover and simmer 15 minutes more, or until rice is tender and peas are heated through.
- Sprinkle with cheese and cover.
- Let stand about 5 minutes, until cheese melts.
- NOTE: I've tried this with Cream of Mushroom soup and nobody liked it-- the Cream of Celery is essential to the flavor.
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5 stars