Sausage Spanish Rice Recipes

SPANISH RICE AND SMOKED SAUSAGE

Steps:

• Brown rice, onion, celery and green pepper in butter. Add broth, mushrooms, garlic, salt, pepper, tomatoes, sausage and hot sauce
• Cover and let simmer for about 25 minutes until rice soaks up liquid.
• If you use hamburger or turkey burger, you would brown it with the rice, onions, peppers and celery.

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 & SAUSAGE SKILLET

Steps:

• Mix tomatoes, water, sausage, bouillon and hot pepper sauce in large skillet. Bring to boil. Reduce heat to medium-low; simmer 1 to 2 min. or until bouillon is dissolved.
• Stir in rice; cover. Cook on low heat 5 min. Stir.

SPANISH RICE WITH SAUSAGE

Steps:

• In a skillet, cook sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender; drain. Add tomatoes, water rice and chili sauce. Cover and cook over low heat for 30 minutes or until rice is tender. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted.

SPANISH RICE AND SAUSAGE

Steps:

• Saute the green pepper, celery, rice/spaghetti and onion in butter until the veggies are tender.
• Stir in the remaining ingredients. Cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed, stirring occasionally.

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.

SLOW-COOKED SAUSAGE SPANISH RICE

Steps:

• Add all ingredients to a slow cooker; stir to mix.
• Cover and cook on LOW for 5-6 hours or until rice is tender.

SAUSAGE SPANISH RICE WITH BACON

Steps:

• Cook sausage and crumble in small pieces and set aside.
• Cook bacon until crisp, drain then crumble into small pieces and add to the sausage.
• Saute the onion and garlic in the bacon drippings until golden, drain on paper towels, then add to meat mixture.
• In a large saucepan bring the water and tomato paste to a boil.
• Add the rice, cover and cook over medium-low heat for 20 minutes.
• Add meat mixture to rice mixing well and serve while still hot.
• You can double or triple this recipe easily then freeze the leftovers in ziplock freezer bags for quick sides to Mexican meals.