Ingredients

1 kielbasa sausage (1 pound), cut into 1/2-inch pieces

2 tablespoons olive oil

11/2 cups diced (1/4 inch) onions

11/2 cups diced (1/4 inch) celery

1 1/2 cups diced (1/4 inch) red bell peppers

1 tablespoon minced garlic

ll/2 cups uncooked long-grain rice

1 can (28 ounces) Italian tomatoes, chopped with Juices

2 cups defatted chicken broth

1 bay leaf

Salt and freshly ground black pepper, to taste

1/4 cup chopped flat-leaf parsley

Preparation

  1. Cook sausage in the oil in a large, heavy pot over medium heat for 5 to 8 minutes or until browned, turning often Remove to a bowl with a slotted spoon and set aside.

  2. Discard all but 2 tablespoons of fat in the pot. Add the onions, celery and bell peppers; cook over medium-low heat for l0 minutes to wilt, stirring often, Add the garlic

and cook for 5 minutes longer.

  1. Add the rice to the pot and cook, stirring, for 1 minute. Add the reserved sausage, the tomatoes, broth and bay leaf. Bring

to a boil, reduce the heat to a simmer, cover and cook, stirring occasionally, for 20 minutes until the rice is tender. Season with salt and pepper and stir in the chopped parsley; remove the bay leaf. Serve immediately