Sausage, pepper, and mushroom paella
Uncooked turkey kielbasa
13 oz, (1 package), cut into 1/2-inch slices
1 large, chopped
10 oz, (1 package), sliced white variety
Uncooked bell pepper(s)
2 item(s), medium, chopped
3 medium clove(s), minced
Unprepared seasoned yellow rice mix
8 oz, (1 package)
Canned diced tomatoes
14½ oz, fire-roasted variety
Frozen green peas
1 cup(s), thawed
- 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.
- 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.
- 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.
- Per serving: generous 1 cup