It seems like school just ended and summer just started, so I don’t know how we can possibly be thinking about “Back to School” lunch ideas, but here I am with a Kielbasa Rice Bowl! My son always loved kielbasa as he was growing up and I love it because it is quick to cook if fried in a pan. Just add a side and you have a meal! Bowl meals are so popular right now, and I hope that continues for a while! They are fun and kid friendly!
Kielbasa Rice BowlÂ
(makes 4 bowls)
(printable recipe at end of page)
1 cup uncooked White Rice
1 pound Kielbasa
3 ears Fresh Corn
1/4 of a Red PepperÂ
2 stalk Green Onion
8 eggs
sprinkle of Pepper
sprinkle of Garlic Powder 1-2 tablespoon BBQ Sauce
sprinkle of 4 Cheese
Cook your rice according to package directions. I used Basmati Rice, but whatever is your favorite will work best. Set rice aside.
Slice the Kielbasa rather thin. When I first made this for my son he was pretty young, so I would cut it into slices, and then quarter the slices so there was less chance of him choking. The smaller pieces were easier for him to handle.
Boil the corn in boiling water for 5 minutes. Remove from pan and let cool. Chop red pepper and green onion in to small bite sized pieces.
Cut corn in half, and cut off kernels.
Place all eggs in a bowl and beat until whites and yolks are completely mixed. Set aside.
Start cooking the kielbasa, corn, green onions, and red peppers in a large skillet with a pat of butter. Cook on medium and stir often.
Add the rice and pepper and garlic powder. As the mix cooks, you will see bits of the ingredients sticking to the bottom of the pan, unless you are using a non-stick pan. You want those ingredients in your food. So you need to deglaze the pan with the chicken broth. You may not need the entire 1/4 cup. Add a little at a time, then mix, scraping the bottom of the pan, getting all of what is called the “fond” off the bottom and into the mix. This adds a great flavor that you will love. If you are using a non-stick pan, ignore the deglazing, but add 1-2 tablespoons of chicken broth for flavor. Bring the temperature to high and cook, stirring for 3-4 minutes.
 Add BBQ sauce to pan. Mix in thoroughly.
Mix the cooked eggs into the mix. As you mix them in, chop them in to small pieces with the spatula. Remove from heat.
Fill thermos bowl full of all this yummy goodness! Sprinkle with cheese, and enjoy lunch! (or dinner!)
Thanks for joining me today! I appreciate you stopping by!
You can find The Freshman Cook on these pages:
Scroll down a bit to see more tasty “Hot Lunch Ideas for Back 2 School” from members of our #SundaySupper family!
Thank you to our hostess today, Christie from A Kitchen Hoor’s Adventures.
Author: The Freshman Cook
- 1 cup uncooked White Rice
- 1 pound Kielbasa
- 3 ears Fresh Corn
- 1/4 of a Red Pepper
- 2 stalk Green Onion
- 8 eggs
- sprinkle of Pepper
- sprinkle of Garlic Powder
- 1-2 tablespoon BBQ Sauce
- sprinkle of 4 Cheese
- Cook your rice according to package directions. I used Basmati Rice, but whatever is your favorite will work best. Set rice aside.
- Slice the Kielbasa rather thin. When I first made this for my son he was pretty young, so I would cut it into slices, and then quarter the slices so there was less chance of him choking. The smaller pieces were easier for him to handle.
- Boil the corn in boiling water for 5 minutes. Remove from pan and let cool. Chop red pepper and green onion in to small bite sized pieces.
- Cut corn in half, and cut off kernels.
- Place all eggs in a bowl and beat until whites and yolks are completely mixed. Set aside.
- Start cooking the kielbasa, corn, green onions, and red peppers in a large skillet with a pat of butter. Cook on medium and stir often.
- Add the rice and pepper and garlic powder. As the mix cooks, you will see bits of the ingredients sticking to the bottom of the pan, unless you are using a non-stick pan. You want those ingredients in your food. So you need to deglaze the pan with the chicken broth. You may not need the entire 1/4 cup. Add a little at a time, then mix, scraping the bottom of the pan, getting all of what is called the “fond” off the bottom and into the mix. This adds a great flavor that you will love. If you are using a non-stick pan, ignore the deglazing, but add 1-2 tablespoons of chicken broth for flavor. Bring the temperature to high and cook, stirring for 3-4 minutes.
- Add BBQ sauce to pan. Mix in thoroughly.
- Mix the cooked eggs into the mix. As you mix them in, chop them in to small pieces with the spatula. Remove from heat.
- Sprinkle with cheese, and enjoy!