Kielbasa Jambalaya

1 can peas
1 cup instant rice
1 Tbsp soy sauce
1/2 tsp basil
1 cup water
1/4 cup grated carrot
1/2 tsp garlic powder
1 tsp lemon pepper
1 lb Kielbasa, sliced diagonally
two plum tomatoes, diced
1/2 cup chopped green onion
2 stalks celery, chopped
4 oz fresh mushrooms, sliced
1 Tbsp chicken bouillon
1 tsp onion powder
juice of one whole lime

Saute Kielbasa and rice until rice begins to toast. Drain water from peas
and add to pan. Sprinkle lime juice over meat and rice, saute 1 minute.
Add vegetables and spices, saute 3 additional minutes. Allow a slight
amount of scorching, then add water and reduce heat. Cover pan and simmer
until rice is tender and most of the water has been absorbed.

Serves 6.

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