Step 1

In a large Dutch oven over medium-high, heat 1 tablespoon of the oil until shimmering. Add the kielbasa and cook, stirring occasionally, until well browned, 4 to 5 minutes. Using a slotted spoon, transfer to a plate. To the pot, add the remaining 1 tablespoon oil, the onion, poblano and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes.

Step 2

Add the garlic, cumin, oregano and bay; cook, stirring, until fragrant, about 30 seconds. Stir in the tomato paste. Add 2 cups water, then scrape up any browned bits. Stir in the rice and bring to a simmer. Cover, reduce to low and cook until the rice is tender and has absorbed the liquid, 20 to 25 minutes.

Step 3

Quickly uncover the pot and scatter the peas and sausage over the top, then re-cover. Remove the pot from the heat and let stand for 10 minutes. Fluff the mixture with a fork; remove and discard the bay. Taste and season with salt and pepper.