Twice The Rice

• 1 kielbasa sausage (1 pound), cut into 1/2-inch pieces
• 2 tablespoons olive oil
• 11/2 cups diced (1/4 inch) onions
• 11/2 cups diced (1/4 inch) celery
• 1 1/2 cups diced (1/4 inch) red bell peppers
• 1 tablespoon minced garlic
• ll/2 cups uncooked long-grain rice
• 1 can (28 ounces) Italian tomatoes, chopped with Juices
• 2 cups defatted chicken broth
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped flat-leaf parsley

1. 1. Cook sausage in the oil in a large, heavy pot over medium
2. heat for 5 to 8 minutes or until browned, turning often
3. Remove to a bowl with a slotted spoon and set aside.
4. 2. Discard all but 2 tablespoons of fat in the pot. Add the
5. onions, celery and bell peppers; cook over medium-low
6. heat for l0 minutes to wilt, stirring often, Add the garlic
7. and cook for 5 minutes longer.
8. 3. Add the rice to the pot and cook, stirring, for 1 minute. Add
9. the reserved sausage, the tomatoes, broth and bay leaf. Bring
10. to a boil, reduce the heat to a simmer, cover and cook, stirring
11. occasionally, for 20 minutes until the rice is tender. Season
12. with salt and pepper and stir in the chopped parsley; remove the
13. bay leaf. Serve immediately

kielbasa sausage, olive oil, onions, celery, red bell peppers, garlic, longgrain rice, italian tomatoes, chicken broth, bay leaf, salt, parsley

Taken from www.epicurious.com/recipes/member/views/twice-the-rice-52953681 (may not work)