Kielbasa Rice Peas Skillet (Print-Friendly Version)
Smoky kielbasa, rice, and peas transform into a quick, crowd-pleasing one-pan dinner perfect for busy weeknights.
# What You'll Need:
→ Main
01 -
400 g smoked kielbasa sausage, sliced into 1.25 cm rounds
02 -
300 g instant white rice
03 -
180 g frozen green peas
→ Seasonings
04 -
1 tablespoon Dijon mustard
05 -
1 tablespoon dried minced onion
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon garlic powder
08 -
1 teaspoon fine sea salt, plus more to taste
09 -
0.5 teaspoon freshly ground black pepper
→ Liquids
10 -
700 ml water, plus additional if needed
→ Optional final additions
11 -
1 tablespoon unsalted butter
12 -
40 g shredded cheese
# How to Make It:
01 -
Slice kielbasa into even 1.25 cm rounds for uniform cooking.
02 -
Heat a large non-stick skillet over medium heat. Add the sausage slices and cook for 3–4 minutes per side until browned and aromatic.
03 -
Add instant rice, frozen peas, Dijon mustard, dried onion, paprika, garlic powder, salt, black pepper, and water to the skillet. Stir thoroughly, ensuring mustard is fully incorporated and seasonings are evenly dispersed.
04 -
Increase heat to medium-high and bring the contents to a rapid boil.
05 -
Reduce heat to low, cover with lid, and simmer 10–12 minutes. Stir occasionally, ensuring mixture does not stick to the bottom.
06 -
If mixture appears dry before rice is tender, add a small amount of additional water. If excess liquid remains at end of cooking, uncover and cook 1–2 minutes to evaporate.
07 -
Taste and adjust seasoning with salt and pepper as needed. For extra richness, gently stir in butter or shredded cheese just before serving.
# Additional Tips:
01 -
For best flavor, do not skip the sausage browning step.
02 -
Use instant rice only, as standard rice requires longer cooking and more liquid.
03 -
Let the dish rest 2–3 minutes off heat before serving for an ideal texture.