This quick-cooking version of Jambalaya will be on the table in less than 30 minutes!
long-grain white rice
green bell pepper
can diced tomatoes with green chilies
chopped fresh cilantro
- Cook the rice according to package directions. Fold in the scallions.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add the kielbasa and cook, tossing once, until slightly browned, 2 to 3 minutes; transfer to a plate.
- Reduce the heat to medium and add the remaining tablespoon oil to the skillet. Add the onion and bell pepper and cook, stirring occasionally, for 4 minutes. Add the celery, garlic, and 1/4 teaspoon pepper and cook, stirring occasionally, until the onions are tender, 4 to 5 minutes more.
- Add the tomatoes (and their juices) and the rice, and cook until heated through, about 3 minutes. Fold in the kielbasa and cilantro, if desired.
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