Ricewithsausagetohavewithbarbecuedchickenspanishstyle Recipes

MARTHA'S SPANISH RICE AND SAUSAGE

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the sausage; cook and stir until the sausage is crisp. Mix in the rice, water, tomato sauce, adobo seasoning, salt, and black pepper. Bring to a boil, then reduce heat to low. Simmer until the rice is tender and the liquid has been absorbed, about 20 minutes.

SPANISH RICE WITH SAUSAGE

Steps:

• In a large saucepan combine tomatoes, broth, sausage and pepper sauce.
• Bring to a boil and stir in rice.
• Cover ad reduce heat to low and cook for five minutes ir until rice is cooked.
• Serve immediately.

SPANISH CHICKEN, RICE & SAUSAGE

Steps:

• Preheat oven to 350 degrees.
• Spray 9x13x2-inch glass casserole with non-stick cooking spray.
• Cut sausage into small bite-size pieces.
• Spray frying pan with non-stick cooking spray and preheat on medium-high heat.
• Saute onions, garlic, peppers and sausage.
• Add to casserole dish.
• Sprinkle mushrooms over sausage layer.
• Add rice, chicken bouillon, basil, curry powder, paprika, rice and green peas.
• Gently stir to mix ingredients.
• In preheated frying pan sprayed with non-stick cooking spray, saute chicken on high heat until sealed on all sides, about 3-4 minutes.
• Remove chicken and place in casserole on top of rice.
• Cover casserole and bake 35-40 minutes.
• Reduce oven temperature to 300 degrees.
• Uncover casserole and continue cooking an additional 20-30 minutes until rice and chicken are tender and all water has been absorbed by rice.
• Serve hot.
• NOTE: If you like hot& spicy dishes, add 1/2-1 tsp.
• crushed red pepper flakes to rice mixture.

SPANISH RICE WITH CHICKEN AND SAUSAGE

Steps:

• Preheat oven to 350°F.
• Grease a 9x13x2-inch pan.
• In frying pan, add oil and heat 2 minutes on medium-high temperature.
• Add chicken pieces, a few at a time, and brown each piece.
• Remove from frying pan and drain on two layers of paper towels.
• To the frying pan, add onion, garlic, peppers and sausage in skillet.
• Cook over medium-high heat until vegetables are lightly browned.
• To remove grease, pour ingredients into a colander and run under hot water for 1 minute; drain well.
• Add to casserole dish.
• Spread mushrooms evenly over vegetable and sausage layer.
• Add water, rice, chicken bouillon, basil, curry powder, paprika, rice and green peas.
• Gently stir ingredients to mix well.
• Place chicken pieces on top of casserole.
• Cover casserole.
• Bake 35 to 40 minutes.
• Reduce oven temperature to 300°F, uncover casserole, and continue baking another 20 to 30 minutes until rice is tender.
• Remove from oven and serve.