Kielbasa and Rice Bake

Even though the temperature is still in the 90’s outside, in my brain and heart it is back to school time! Today was my little guys' first day back to elementary school. This makes me sad for many reasons but I can't deny there is something about back to school time that feels excitiing and eager to see what's to come. For me that means it's time to get back into the kitchen and give the ol' grill a break.

Realistically, the end of summer-beginning of fall transition is a tough one. The days can still really get hot, but then you feel that very faint crisp in the air signaling that no matter how hot the day, the cooler weather is on it's way. On days like this, when I need to cook a big meal but maybe I don't need a full on stew, I turn to this simple and very tasty Kielbasa and Rice Bake.

This is a great busy weeknight meal as it is fast, hearty, filing and reheats like a dream. It also takes advantage of those tasty end of summer bell peppers, farmers market fresh onions and tomatoes bursting with flavor. If you are feeling fancy you can remove the skin on the fresh tomatoes (this Food Foundation on freeze tomatoes will give you tips on how to do that) or just chop them up and go with skins! Canned tomatoes work just as well if you are in a hurry or you make this later in the year. I like to use the canned tomatoes that include peppers and onions as it adds a nice extra bit of flavor. But my favorite thing about this meal is that it can be made anytime! Need it fast? Cook up some 90 second rice, use pre-chopped veggies and canned tomoatoes and boom! Want to take it slow? Follow below.

Top this meal off with some rolls or bread and you have a winner that gets those veggies in, gets on the table in a flash and helps you move smoothy from the swan songs of summer to the first winds of fall. To me, this dish is the shoulder season of summer/fall in food form. I hope you love it as much as we do!

Kielbasa and Rice Bake

Prep Time: 15 minutes | Cook time: 25 minutes | Makes: 4-6 servings

Ingredients

• 1 package Polska Kielbasa, cut into coins and halved (flavored kielbasa will alter flavor slightly)
• 1/2 cup onion, finely diced
• 1 large green bell pepper, finely diced
• 1 cup rice, cooked
• 15 oz can diced tomatoes, undrained (if fresh, skinless tomatoes are used, use about 2 cups with juice and add 1 tablespoon salt)
• Salt and pepper to taste

Directions

1. Preheat oven to 375 degrees.
2. In a large casserole dish, add rice, onion, peppers, tomatoes and all juice, salt and pepper to taste and kielbasa.
3. Stir all ingredients until just combined and smooth out casserole.
4. Bake 20-25 minutes until hot.
5. Serve immediately.

There you have it! Something, hot, tasty, filling and fast. These are all winners in my book! Now if you will excuse me, I ‘m going to enjoy my coffee fresh for the first time since school let out!