Garlicky Peas and Rice with Polish Kielbasa
From Mary Younkin's The Weeknight Dinners Cookbooks
Servings: 6
Ingredients
- 2 tsp olive oil
- 3 cloves garlic minced
- 14 oz Polish Kielbasa sliced to 3/4 inch slices
- 3 c unsalted chicken broth
- 1½ c jasmine rice
- ½ tsp garlic powder
- ¼ tsp ground black pepper
- ¼ tsp kosher salt
- 8 oz frozen peas
- 4 green onions thinly sliced
Instructions
- Warm oil in large, deep-sided skillet over medium heat until shimmering. Add minced garlic, and sauté, stirring, for about 1 minute, until fragrant. Add sausage and continue cooking, stirring frequently, for 3-5 minutes, or until browned on sides and edges.
- Add chicken broth, rice, garlic powder, and pepper to the pan. Stir and bring to a boil. Reduce heat to low to maintain a simmer, and cover with a lid. Cook for 18-20 minutes, until rice is tender, and liquid is absorbed.
- Remove from heat, taste, and add salt if needed. Stir in peas and green onions. Continue cooking for 3 minutes, then serve.