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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This was adapted from Pampered Chef's More Stoneware senations. My kids just loved it. Ingredients:
1/2 cup celery, chopped |
1/4 cup onion, chopped |
2 cloves garlic, pressed |
1 (14 1/2 ounce) can italian-style diced tomatoes, undrained |
16 ounces sliced kielbasa |
1 cup uncooked converted rice |
1/2 teaspoon dried oregano |
1/2 teaspoon paprika |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1 chicken bouillon cube |
2 cups water |
8 ounces frozen shrimp, thawed |
1/2 cup frozen peas, thawed |
Directions:
1. Mix celery and onion.
2. Press garlic into mixture.
3. Add tomatoes, sausage, rice and seasoning; stir.
4. Put into a 9 x 13 baking pan.
5. Dissolve boullion cube in water and pour over rice mixture.
6. Cover with foil.
7. Bake at 400, for 55-60 minutes.
8. Until the liquid has been absorbed.
9. Stir in shrimp and peas.
10. Let stand 10 minutes until shrimp and peas have been warmed through.
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