Sausage, pepper, and mushroom paella

Step 1

Heat 1 teaspoon of oil in large Dutch oven over medium-high heat. Add kielbasa and cook, stirring, until browned, about 8 minutes. With slotted spoon, transfer to plate.

Step 2

Reduce heat to medium. Heat remaining 2 teaspoons oil in Dutch oven. Add onion and cook, stirring, until softened, about 5 minutes. Add mushrooms, bell peppers, and garlic; cook, covered, stirring occasionally, until vegetables are softened, about 3 minutes.

Step 3

Add rice to mushroom mixture, stirring until coated well. Stir in water, tomatoes, and kielbasa; bring to boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 25 minutes. Stir in peas. Remove Dutch oven from heat; let stand, covered, until peas are heated through, about 5 minutes.

Step 4

Per serving: generous 1 cup