Kielbasa with Spicy Rice and Snow Peas

Classic stir fry dish with a twist - made with kielbasa.

Serves 6

Cook time: 30 minutes

Ingredients

1 lb Kayem Old World Kielbasa, sliced on diagonal 3/4 – 1" thick

3 Tbs extra virgin olive oil (divided 2 Tbs, 1 Tbs)

1 cup white onions, diced 1/4"

1 cup green pepper, diced 1/4"

1/2 cup carrots, diced 1/4"

2 cloves garlic, minced

1 tsp chili pepper powder

1/4 tsp thyme, ground

1/4 tsp cayenne pepper

1/4 tsp salt

1/2 tsp black pepper

1 cup long grain white rice

2 1/2 cups chicken broth, low sodium, low fat

3 oz Snow Peas

Coat a medium sauce pan with 2 Tbs of the olive oil, saute the onion, green pepper and carrots over medium heat for 4–5 minutes. Add the garlic, spices, tabasco, salt and pepper and stir, and cook an additional 2 minutes.
Add the rice to the pan, stir well and incorporate with the cooked vegetables and spices. Add the chicken broth, cover and cook until tender and fluffy, about 20 minutes.
Meanwhile, coat a medium skillet over medium high heat with the remaining 1 Tbs of olive oil, and brown the Kielbasa slices on both sides (about 1 – 2 minutes per side). Lower heat and allow the Kielbasa to cook thoroughly.
Just before serving, blanch the snow peas in simmering water for 2 – 3 minutes.
Serve the rice hot with the Kielbasa slices and snow peas.

DO use tongs. DON'T pierce the casing. When you lose the juice, you lose the flavor!