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Sausage Spanish Rice
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1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cup water
1-1/2 cups uncooked converted rice
1 cup salsa
1 medium onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
In a 3-qt. slow cooker, combine all ingredients; stir to blend. Cover
and cook on low for 5-6 hours or until rice is tender.
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Printed from tasteofhome.com May 16, 2008Copyright Reiman Media Group, Inc © 2008 |