This originally came to me from my friend ‘Jimmer’ who had adapted it from a hot pepper cookbook. I changed it up a bit and now, as written, it’s “just right” on the spiciness for everyone at my house. You can add diced ham, shrimp, whatever but I like it as is because I always have everything on hand except the kielbasa. And it’s very good warmed up the next day.
1 Tbsp. oil
1 Tbsp. butter
1 1/2 cups long grain white rice
1 lb. kielbasa, sliced into half-rounds
1 cup chopped onion
1 cup chopped celery
1/2 tsp. thyme
2 cans stewed tomatoes, undrained**
3 cups chicken broth (2 cans)
1/2 tsp. ground cayenne pepper
1 Tbsp. hot sauce
2 – 4 green onions, cleaned & thinly sliced
** I use a quart of home-canned!
Heat oil and margarine in large saucepan.
Add rice and cook over medium heat, stirring constantly until rice begins to toast
to a golden brown.
Add onions, celery, thyme and kielbasa, cook 2 minutes.
Add stewed tomatoes, stir, then add chicken broth, hot sauce and cayenne pepper.
Bring to a boil, stirring, then reduce heat and simmer (covered) until
rice is done (about 15-20 minutes – watch – may stick in some pots)
Remove from heat, stir in green onions.
Excellent served with buttered corn as side dish.
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