Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 yellow onion (about 1/3 cup), finely diced
- 1/2 teaspoon each salt and pepper
- 14 oz. Kielbasa, sliced into bite sizes pieces
- 2–3 garlic cloves, minced
- 1 heaping teaspoon tomato paste
- 1 14.5 oz. can fire roasted tomatoes
- 1 teaspoon Italian seasoning
- 1 cup jasmine rice
- 2 cups chicken bone broth
- 1 small bunch (about 1/3 cup) fresh parsley, roughly chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Heat the olive oil up in a large enamel or cast iron skillet up over medium heat. Add in the diced onion, salt, pepper and sliced kielbasa. Sauté for 3-4 minutes. Add in the garlic and tomato paste and cook for 45 seconds.
- Stir in the roasted tomatoes, rice and chicken bone broth. Turn the heat to low and cover the pan with a tight fitting lid. Simmer for 10 minutes.
- Remove the lid and stir to combine and cook for another 3 minutes with the lid on. Turn the heat off and add in the parsley and Parmesan cheese. Let sit to thicken, if desired or serve right away.
- Prep Time: 5
- Cook Time: 20
- Category: pork
- Method: stove top
- Cuisine: dinner