Sausage, Pepper, and Mushroom Paella

Total Time
1 hr 15 min
10 min
45 min


olive oil

3 tsp

uncooked turkey kielbasa

13 oz, (1 package), cut into 1/2-inch slices

uncooked onion(s)

1 large, chopped

fresh mushroom(s)

10 oz, (1 package), sliced white variety

uncooked bell pepper(s)

2 item(s), medium, chopped

garlic clove(s)

3 medium clove(s), minced

unprepared seasoned yellow rice mix

8 oz, (1 package)


2 cup(s)

canned diced tomatoes

14½ oz, fire-roasted variety

frozen green peas

1 cup(s), thawed


  1. Heat 1 teaspoon of oil in large Dutch oven over medium-high heat. Add kielbasa and cook, stirring, until browned, about 8 minutes. With slotted spoon, transfer to plate.
  2. Reduce heat to medium. Heat remaining 2 teaspoons oil in Dutch oven. Add onion and cook, stirring, until softened, about 5 minutes. Add mushrooms, bell peppers, and garlic; cook, covered, stirring occasionally, until vegetables are softened, about 3 minutes.
  3. Add rice to mushroom mixture, stirring until coated well. Stir in water, tomatoes, and kielbasa; bring to boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 25 minutes. Stir in peas. Remove Dutch oven from heat; let stand, covered, until peas are heated through, about 5 minutes.
  4. Per serving: generous 1 cup

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