1 tbsp. olive oil
12-14 oz. Kielbasa, cut into 1/4″ slices
1 sweet onion, sliced and quartered
1 red, yellow or orange bell pepper, coarsely chopped
2 stalks celery, coarsely chopped
1 tbsp. minced garlic
white wine, vermouth or stock for deglazing pan
1 1/2 c. long grain white rice
1 tsp. cumin
1 tsp. basil
1 tsp. oregano
1/2 tsp. paprika
pinch to 1/8 tsp. of dried chipotle pepper to taste
3 c. warm water
2 tsp. Better Than Bouillon Roasted Chicken Base
1 tsp. Better Than Bouillon Seasoned Vegetable Base
1/2 to 1 c. extra water as needed
Preheat a 4-quart pan (dutch oven or saucier) on medium high heat. Add olive oil and coat bottom of pan. Add kielbasa and sauté until well browned. Remove from pan and set aside.
Reduce heat to medium. Add peppers to pan and cook for 1-2 minutes. Add celery and cook for 1-2 minutes. Add onion and garlic. Cook until onion is soft and translucent. Add wine and deglaze pan. Add rice and spices. Mix well.
Dissolve chicken and vegetable base in water and add to pan. Return kielbasa to pan. Mix well.
Bring to a light boil, stirring frequently to keep rice from sticking to bottom of pan. Reduce heat and simmer for 25 to 30 minutes until rice is tender and most of the liquid is absorbed. Add 1/2 to 1 c. additional water as necessary to avoid sticking.