Polish Sausage and Rice "one Dish"

"This is so easy and fast, we often pair it with a salad to have a delicious dinner on the table in under 30 minutes. This recipe came from Georgia Wamack, (my daughter's grandmother) whose cooking I literally crave. I am posting it so I don't forget how to make it. I don't get the opportunity to have her good country cookin' much these days.....(sigh)."
photo by BriarCraft photo by BriarCraft
photo by BriarCraft
Ready In:


  • 1 12 cups rice
  • 3 cups water
  • 2 green bell peppers (sliced or chunked into bite size pieces)
  • 1 large onion (sliced or chunked into bite size pieces)
  • 1 (16 ounce) package your favorite smoked sausage (linked and sliced lengthwise and then sliced again into bite size segments)
  • 2 (10 ounce) cans cream of mushroom soup
  • 1 (7 ounce) can mushrooms, drained (or 8 oz package of cleaned, sliced mushrooms)



  • Put 3 cups of hot water into medium saucepan on high heat with lid on pot. As soon as water begins to boil, add rice stirring as you add rice and then immediately turn heat down to med-low and cover. Cook, covered (without stirring) for 18 minutes. Check at 18 minutes to see if you need to cook more of the water out or not, if so cook for 2 minutes longer or as needed until rice is done.
  • meanwhile --.

  • Meanwhile, saute' onions, green peppers and smoked turkey sausage in pan on medium heat with a little oil coating bottom of pan (I usually need about 1 1/2 TB of Olive oil) until onions and green peppers are tender-crisp and sausage pieces are getting brown edges. If using fresh mushrooms, add them just as sausage edges are getting brown and cook all for 2 more minutes.
  • When veggies and sausage is cooked, add 2 cans of cream of mushroom soup (and canned mushrooms, if using). Stir often on med-low heat until hot.
  • Serve over your hot rice.

Questions & Replies

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  1. Yummy comfort food that is quick and easy. Accompanied by a green salad, this made a complete meal. I used a high-quality kielbasa sausage and fresh mushrooms. DH and I both enjoyed the flavor, but we agreed it was too "soupy". I will make this again, but next time I will stop with just one can of soup. I did modify the preparation directions to make this a truly "one dish" meal. I sauteed the sausage until lightly browned, then added the veggies for a minute or two. The rice and water were stirred in with the sausage and veggies and then cooked as described. Finally, I added the soup one can at a time. The consistency I saw after one can looked fine to me, but I went ahead and added the second can. I think this recipe would lend itself to the addition of other veggies, such as celery or peas, and will experiment with variations in the future. Cream of Chicken soup might also be a tasty substitution.
  2. This was great a definate keeper. DD dislikes anything good for her so I left out the bell peppers to skip the "eww what is that?" comments, but we loved it.
  3. I was looking for something different to put over rice and while searching zaar, stumbled apon this recipe. It sounded good and the taste is fantastic! A definite keeper of a recipe!
  4. i used already prepared rice and red peppers and canned mushrooms and mixed the rice right into the mix. also added cream of potatoes instead of the mushroom soup it was really tasty! and served with cornbread. thanks


  1. i used already prepared rice and red peppers and canned mushrooms and mixed the rice right into the mix. also added cream of potatoes instead of the mushroom soup it was really tasty! and served with cornbread. thanks


I've lived in several states, and they have all added a bit of "flavor" to my culinary preferences. I love comfort food and as I've aged, I seek ways to make old favorites more healthy. For me, healthy is defined by what we have learned about gut health over the years. I no longer cook the way I used to, but I still crave those old favorites. It's quite likely that something I posted here more than a decade ago is no longer made in my kitchen, or has been greatly altered to fit our new model. I appreciate it when people take the time to post great recipes because the internet is so much quicker and convenient to use than my stash of cookbooks, cherished as they are. I also appreciate reading reviews that people post, providing they are actually helpful. I just don't understand rudeness, competitiveness and the like and wish people didn't feel the need to inject negative attitudes into all the positive. I feel a site like this one can help many people and it's a great way to collaborate and share treasures in our kitchens. I'm glad to have access and to be a part of the community.
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