Kielbasa

This kielbasa casserole is the definition of dump-and-bake cooking. Cut up the sausage, chop the pepper and onion, add uncooked rice and a can of whole plum tomatoes, stir it all together in a lidded casserole, and let the oven do the rest for two hours.

The rice cooks inside the casserole, absorbing the juices from the tomatoes and the smoky, garlicky fat that renders from the kielbasa. By the time it’s done, the rice is tender and stained red from the tomato liquid, the sausage is plump and slightly caramelized at the edges, and the vegetables have softened into the whole dish.

The stir at the one-hour mark is the only intervention needed. It redistributes the rice so it cooks evenly and prevents the bottom layer from drying out.

Kitchen Tips

• Use whole canned plum tomatoes, not diced. They break down during the long bake and create a thicker, more cohesive sauce than pre-diced tomatoes, which tend to stay watery.
• Keep the lid on the entire time. The steam trapped inside is what cooks the rice. Without it, the top dries out before the rice is done.
• Cut the kielbasa into coins or half-moons about ½ inch thick. This gives you plenty of surface area for browning in the oven.
• Use long-grain white rice, not instant or quick-cook. Instant rice will turn to mush over a 2-hour bake.

Variations

• Sauerkraut addition: Stir in a cup of drained sauerkraut for a more traditional Polish flavor combination.
• Smoked sausage swap: Use andouille sausage instead of kielbasa for a Cajun-leaning version with more heat.
• Cheesy finish: Remove the lid during the last 10 minutes and top with shredded cheddar for a melted cheese cap.