We never camp without a hunk of kielbasa in the cooler. It can be sliced onto sandwiches, fried and served with eggs, cubed with cheese as a sort of backwoods appetizer, or turned into a delicious one-pot meal like this.
1 tbsp vegetable oil, or olive oil
1 onion, chopped
1 stalk celery, chopped
1 red or green sweet pepper, chopped
250 g kielbasa, (or other smoked sausage) diced
1 garlic clove, squished
1/2 tsp crumbled dried oregano
1/2 cup chicken broth, (or water)
1 cup uncooked rice
1 540-mL can black beans, or kidney beans, rinsed and drained
1 796-mL can diced tomatoes
1/4 tsp black pepper
Heat the oil in a Dutch oven over medium heat. Throw in the onion, celery and red or green pepper and cook, stirring, for 5 minutes until softened. Add the kielbasa, garlic and oregano and continue to cook, stirring, for another 2 minutes, just until the kielbasa begins to brown.
Add the rice, broth, beans, tomatoes and pepper and bring to a boil. Now lower the heat to a gentle simmer, cover the pot and cook, stirring only once or twice (to prevent sticking) for about 15 minutes or until the rice is tender and most of the liquid has been absorbed.
Remove from heat and let sit for about 5 minutes before serving.