3 tablespoons olive oil
1 kielbasa
2 bay leaves
1 cup chopped onion
1 cup chopped bell pepper
1 cup chopped celery
1 tablespoon pressed garlic
2 cups uncooked white rice
2 cups diced tomatoes in tomato puree or 2 cups tomato sauce
2 cups water
2 cubes chicken boullion
1/4 teaspoon thyme
1/8 teaspoon ground red pepper
3 chopped scallions
Heat oil in a 4 1/2 qt. pot over high heat. Add kielbasa; cook until meat browns, 8-10 minutes, stirring frequently and scraping bottom of pot well. Stir in bay leaves, onion, bell pepper, celery and garlic. Cook 2-4 minutes. Stir in rice; mix well. Add tomatoes, water, boullion cubes, thyme and red pepper. Bring to boil. Stir. Cover and simmer for 30 minutes. Stir in scallions. Cook 5 more minutes.
Note: This will likely blacken up your pot a bit. Be sure to use a pot that can withstand the use of a steel wool scrubby or the like. I use a cast iron dutch oven. It is worth it... the high temp frying process provides much flavor.
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