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1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
3/4 cup water
1 tablespoon butter
1 pound smoked kielbasa, cut into 1/2-inch pieces
3/4 cup uncooked long grain rice
1 package (10 ounces) frozen peas
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup (4 ounces) shredded Cheddar cheese
In a skillet, combine soup, water and butter; bring to a boil. Add kielbasa and rice. Reduce heat; cover and
simmer for 15 to 18 minutes or until rice is almost tender.
Stir in peas and mushrooms. Cover and simmer 15 minutes or until rice is tender and peas are heated
Sprinkle with cheese; cover and let stand until cheese melts. Yield: 4 to 6 servings.