8 ounces turkey kielbasa, cut into 1/2-inch pieces
2 cups long-grain parboiled rice (such as Uncle Ben's)
2 teaspoons olive oil
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
1 cup prechopped onion
1 cup prechopped green bell pepper
1/2 cup frozen green peas
1/4 cup sliced pitted stuffed manzanilla (or green) olives
1 tablespoon bottled minced garlic
How to Make It
Combine the first 3 ingredients in a medium saucepan; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand for 5 minutes.
Heat olive oil in a large skillet over high heat. Add chicken pieces; cook 2 minutes or until browned, stirring occasionally. Add onion and bell pepper; sauté 4 minutes or until tender. Stir in peas, sliced olives, and garlic; sauté 1 minute. Add rice mixture; cook 1 minute or until thoroughly heated, stirring constantly.
Definitely under-seasoned. This recipe is basically a rice-pilaf/fried-rice hybrid with a Latin twist (chicken, pimento olives, peas, bell pepper are common in arroz con pollo), so I decided to amp up the "Latin" flavor. I marinated the chicken chunks with a little Mojo marinade. I used chicken chorizo instead of the blander turkey kielbasa. I used brown rice and did not add the sausage in the rice, because that would boil away the flavor—added the sausage in the sauté stage with the onions. I also sautéed the rice with a chopped shallot before adding the boiling broth and used a packet of Goya Sázon (no salt added variety) and less turmeric to make the rice "yellow." I had to add sea salt and some Goya Adobo seasoning at the end to taste.
My husband said that I should make this again, so that tells you something right there! I used bratwurst instead of kielbasa and left over pork chop from the night before instead of chicken. 2 cups of rice was way to much so I will cut that in half next time.I also added some mustard just to spice it up a little more. Very easy meal and good for using up left overs!
The directions can't be right. 2 cups rice with 2 cups liquid, simmer 5 mins and let stand for 5 mins? I thought maybe the particular rice specified required less time, but it doesn't.
That being said, I cooked it with one cup rice, simmer 20 mins and stand 5 mins, and it worked out great. Everyone loved it, although some of us jazzed it up with some hot sauce.
I made this recipe exactly as written. I thought it was very bland. It was definitely missing something. If I made it again I would probably use regular kielbasa instead of the turkey and use curry instead.
I had a kielbasa and needed to find something to make with it, using basic ingredients I had on hand. I was worried because the other reviews said it was bland, but it sounded fine to me. Everyone liked this dish, even the kids. I cooked 1C brown rice instead of Uncle Ben's. Omitted chicken and olives, and used fresh garlic. Used raw broccoli instead of peas and red pepper instead of green. The heat from the mixture warmed and slightly cooked the broccoli. I served it with a green salad for a nice, easy weeknight dinner.
The recipe was good but I did make some modifications as it was a little bland. Instead of turmeric, I added curry and 1.5 Tablespoons of dijon mustard. The mustard really helped to punch up the flavor and enhance the curry and manzanilla olives. Good everyday meal; will make again.
My husband loved it and so did I. I would definitely make it again. I would use this recipe for everyday meals. I used regular kielbasa, used mixed vegetables instead of the peas and omitted the olives. I also used fresh garlic.
the rice wasn't done after 10 minutes and the flavors were missing something. added Worcestershire sauce and it was better, but that may have added too many flavors. overall it was ok, but needs some work.
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