One-Dish Chicken and Kielbasa Rice

Lee Harrelson

The turmeric, chicken broth, and sausage add layers of flavor to the rice. If you want to splurge, you can substitute a few crushed saffron threads for the turmeric.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 428
  • Calories from fat: 24%
  • Fat: 11.5g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 2.4g
  • Protein: 26.7g
  • Carbohydrate: 53.1g
  • Fiber: 4g
  • Cholesterol: 84mg
  • Iron: 5.2mg
  • Sodium: 891mg
  • Calcium: 60mg


  • 2 cups fat-free, less-sodium chicken broth
  • 1/8 teaspoon ground turmeric
  • 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


  1. 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.
  2. 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.
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