Let's Make a One-Pot Feast

Janet Groene's Polish-
American Spanish Rice
America is a melting pot, so serve this economical casserole for a mixed crowd. Combine
Polish kielbasa with the Spanish tastes of tomatoes and stuffed olives. It throws together in
minutes and serves right out of the pot. To save time dice the kielbasa, onion, peppers, squash
and zucchini at home the day before and carry them in the ice chest
2 pounds kielbasa or other spicy, cooked sausage
2 tablespoons canola oil
1 green bell pepper, diced
1 red bell pepper, diced
2 or 3 small yellow summer squash, diced
2 to 3 small green zucchini, diced
Large onion, diced

1 tablespoon minced garlic
5 cups water
28-ounce can diced tomatoes
2 ½ cups long-grain white rice
1 tablespoon smoked paprika
1 cup sliced, pimento-stuffed olives, drained

1. Start with a big stove-to-table pot or Dutch oven. Cut kielbasa into small bites and stir-fry it in
hot oil over high heat, gradually stirring in vegetables and garlic.
2. Add water and tomatoes and bring to a boil. Stir in rice and paprika, cover, reduce heat and
cook over very low flame 20 to 25 minutes or until rice is tender.
3. Stir in olives and keep warm. Serves 8 to 10.
Cook’s note: kielbasa and olives are salty and there is probably some salt in canned tomatoes, so
add salt only to taste. Optional: bring bottled hot sauce for guests to add to their own taste.

For more of Janet's camping and RVing recipes go to
http://www.CampAndRVCook.blogspot.com


For more tips and ideas for your camping and RVing life, see
Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to
http://rvbookstore.com/shop/detail.aspx?p=212&m=2