Jiffy Jambalaya

Jiffy Jambalaya - April 2007 Alabama Living magazine



1 medium onion, chopped
½ cup chopped green pepper
2 Tbsp. vegetable oil
1 lb. fully cooked kielbasa or Polish sausage, cut into ¼-inch slices
1 (28 oz.) can diced tomatoes, undrained
½ cup water
1 Tbsp. sugar
1 tsp. paprika
½ tsp. dried thyme
1½ tsp. dried oregano
¼ tsp. garlic powder
3 drops hot pepper sauce
1½ cups uncooked instant rice

   In a skillet, sauté onion and green pepper in oil until tender. Stir in the sausage, tomatoes, water, sugar and seasonings. Bring to a boil; add the rice. Cover and cook for 5 minutes or until the rice is tender.

--Annette Stricklin, Joe Wheeler EMC