1 lb. Kielbasa – sliced thin
1 med. onion – sliced thin
1 Tbls. vegetable oil
(2) 14 oz. cans Mexican-style stewed tomatoes
16 oz. can red kidney beans – drained, rinsed
1/4 cup dry sherry
4 cups cooked white rice
In a 3 qt. saucepan, brown Kielbasa and onions in oil until meat is heated through and onions are tender.
Add tomatoes and kidney beans and bring to a boil.
Add sherry and rice. Simmer for 10 minutes.