Sausage, Pepper, and Mushroom Paella
- Total Time
olive oil3 tsp
uncooked turkey kielbasa13 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 mix8 oz, (1 package)
canned diced tomatoes14 ½ oz, fire-roasted variety
frozen green peas1 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