Jambalaya

1
c.

long-grain white rice

2

scallions

2
tbsp.

olive oil

1

package kielbasa

1

onion

1

green bell pepper

2

stalk celery

2

clove garlic

Black pepper

1

can diced tomatoes with green chilies

chopped fresh cilantro

1. Cook the rice according to package directions. Fold in the scallions.
2. 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.
3. 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.
4. 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.