- 1 pound smoked kielbasa or Polish sausage, sliced
- 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- or 4-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until rice is tender. Yield: 6 servings.
Reviews for Sausage Spanish Rice
"Excellent flavor! I made it on the stove top instead. Cooked the rice per package instructions.; Sauteed the veggies in oil first; combined all but the rice and simmered, then stirred in the rice. Have made this twice and hubby loves it, too!"
"Made this for the first time last night to take to a pot luck. Thankfully, I made a batch of cookies as a back up since I had never made this before. This is so very much not to my liking - way, way too tomato-y and followed the recipe exactly. I live in the Southwest and have never tasted "Spanish rice" that tastes like this. Maybe what we have here is "Mexican rice". Just wasn't salvageable so took the cookies instead. This went in the garbage. Also, may I suggest, instead of using a vaguely stated ingredient, as in "salsa", specify a brand. Maybe that would have helped, even though I like the taste of the salsa I used. There are so many brands, each with their own flavor, that it leaves one at a loss as to which kind to use."
"This recipe is awesome just as is. I've also made it with brown rice. Love it with shredded cheese and a dollop is sour cream and warm tortillas."
"Sce I don't useinstant rice (as this recipe does) would make on stovetop, leaving out green chiles and *most* of taco seasoning (not fond of overly spiced foods). Would add italian herbs and pinch of taco seasoning, plus sweet green peppers nd half a sweet onion or minced dried onion."
"I did not have any green chilies on hand so I left those out. This was quick to put together and delicious. My family loved it.I would suggest testing the rice after 4 hours of cooking. I let it go for 5 and the rice was a little mushy. It was still delicious, but I think it would have been even better cooked a little less."