1 stalk of celery diced
3 green onions, thinly sliced
1 green pepper, diced
2 cloves of garlic, minced
1 tbsp olive oil
2 bay leaves
½ lb kielbassa sausage cut into quarters lengthwise then into 1 inch sections
1 cup white rice
1 14 oz. can chicken stock
1 15 1/4 ounce can kidey beans, rinsed and drained
2 tbsp minced parsley
salt and pepper
hot pepper sauce
1
In a large saucepan or a wok over medium heat, saute celery, green onions, green pepper and garlic in olive oil.
2
When tender add bay leaves and sausage. Cook stirring 2 to 3 minutes, until sausage is well cooked with flavorings.
3
Add rice and stir, then add chicken stock. Bring to a boil, cover and reduce heat to medium low and cook for 15 minutes.
4
Uncover and stir kidney beans and parsley into rice mixture. Cover again and cook another 2 to 3 minutes to heat beans through. Before serving remove bay leaves, season to taste with salt, pepper and hot pepper sauce.
Ingredients
1 stalk of celery diced
3 green onions, thinly sliced
1 green pepper, diced
2 cloves of garlic, minced
1 tbsp olive oil
2 bay leaves
½ lb kielbassa sausage cut into quarters lengthwise then into 1 inch sections
1 cup white rice
1 14 oz. can chicken stock
1 15 1/4 ounce can kidey beans, rinsed and drained
2 tbsp minced parsley
salt and pepper
hot pepper sauce
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