Quick Sausage & Rice Skillet

• 1 (10 3/4 ounce) can condensed cream of celery soup
• 1 1/2 cups water
• 1 tablespoon butter (I omit this)
• 1 lb fully cooked kielbasa or 1 lb smoked sausage, sliced into 1/2 inch thick pieces
• 3/4 cup uncooked long grain rice
• 10 ounces frozen peas
• 1 (4 ounce) can mushroom stems and pieces, drained
• 4 ounces extra-sharp cheddar cheese, shredded

1. In a deep skillet (choose one that has a lid), combine soup, water and butter; bring to a boil.
2. Add sausage and rice.
3. Reduce heat; cover and simmer about 18 minutes or until rice is almost tender.
4. Stir in peas and mushrooms.
5. Cover and simmer 15 minutes more, or until rice is tender and peas are heated through.
6. Sprinkle with cheese and cover.
7. Let stand about 5 minutes, until cheese melts.
8. NOTE: I've tried this with Cream of Mushroom soup and nobody liked it-- the Cream of Celery is essential to the flavor.

condensed cream, water, butter, fully cooked kielbasa, long grain rice, frozen peas, mushroom stems, cheddar cheese

Taken from www.food.com/recipe/quick-sausage-rice-skillet-85220 (may not work)