Shortcut Sausage Jambalaya

• 1 package (8.8 ounces) ready-to-serve long grain rice
• 1 tablespoon butter
• 1 small onion, chopped
• 1 celery rib, chopped
• 1 small green pepper, chopped
• 1 package (14 ounces) smoked turkey kielbasa, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper, optional
• 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
• 1 cup salsa
• Dash instant coffee granules

1. Heat rice according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion, celery and green pepper; cook and stir 4-6 minutes or until tender. Stir in kielbasa, salt, garlic powder, pepper and, if desired, cayenne; cook and stir 2-3 minutes or until kielbasa is browned.
2. Add tomatoes, salsa and coffee granules; heat through. Stir in rice.
3. Do not heat or add rice. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat rice according to package directions. Place meat mixture in a large skillet; heat through, stirring occasionally and adding a little water if necessary. Proceed as directed.

ready, butter, onion, celery, green pepper, turkey kielbasa, salt, garlic, pepper, cayenne pepper, salt, salsa, coffee granules

Taken from www.tasteofhome.com/recipes/shortcut-sausage-jambalaya/ (may not work)