Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 pound Kielbasa sausage, cut into 1/4-inch thick rounds

  3. 1/2 cup chopped onion

  4. 1/2 cup chopped green bell pepper

  5. 1 rib celery, chopped

  6. 1 large clove garlic, finely chopped

  7. 1/2 teaspoons cayenne pepper

  8. 1 3/4 cups reduced sodium chicken broth, a 14-ounce can

  9. 1/3 cup water

  10. 1 1/4 cups long-grain white rice

  11. 4 scallions, thinly sliced

Instructions Jump to Ingredients ↑

  1. Heat oil in a wide 5 to 6-quart heavy pot over moderate heat until it shimmers, then brown sausage in 2 batches, turning, about 3 minutes per batch. Transfer sausage as browned to a bowl. Cook onion, bell pepper, and celery in fat remaining in pot over moderately low heat, stirring occasionally, until pepper is softened, about 6 minutes. Add garlic and cayenne and cook, stirring, 1 minute. Add broth and water and bring to a boil. Stir in rice and bring to a rolling boil. Cover rice, then reduce heat and cook over low heat, undisturbed, until liquid is absorbed and rice is tender, 15 minutes. Remove from heat and let stand 5 minutes, covered.


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