Best Spanish Rice Recipe

5 2 1
Best Spanish Rice Recipe
Best Spanish Rice Recipe photo by Taste of Home
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Best Spanish Rice Recipe

Read Reviews
5 2 1
Publisher Photo
"We love the zing from the Cajun seasoning and hot sauce," writes Mary Hoxworth from Killbuck, Ohio. "I like to use this spicy rice to make stuffed green peppers."
MAKES:
3 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
3 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

Ingredients

  • 1/4 pound bulk Italian sausage
  • 3 tablespoons each chopped onion, celery and green pepper
  • 1 small garlic clove, minced
  • 1 cup water
  • 1/3 cup uncooked long grain rice
  • 1/8 teaspoon Cajun seasoning
  • 1 to 2 drops hot pepper sauce
  • Dash each salt, paprika and pepper
  • 3/4 cup canned diced tomatoes

Directions

In a small saucepan, cook the sausage, onion, celery, green pepper and garlic over medium heat until meat is no longer pink and the vegetables are tender; drain.
Add the water, rice, Cajun seasoning, pepper sauce, salt, paprika and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender, stirring once. Stir in tomatoes; heat through. Yield: 3 servings.
Originally published as Spanish Rice in Cooking for 2 Spring 2009, p18

Nutritional Facts

2/3 cup: 158 calories, 5g fat (2g saturated fat), 15mg cholesterol, 342mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

  • 1/4 pound bulk Italian sausage
  • 3 tablespoons each chopped onion, celery and green pepper
  • 1 small garlic clove, minced
  • 1 cup water
  • 1/3 cup uncooked long grain rice
  • 1/8 teaspoon Cajun seasoning
  • 1 to 2 drops hot pepper sauce
  • Dash each salt, paprika and pepper
  • 3/4 cup canned diced tomatoes
  1. In a small saucepan, cook the sausage, onion, celery, green pepper and garlic over medium heat until meat is no longer pink and the vegetables are tender; drain.
  2. Add the water, rice, Cajun seasoning, pepper sauce, salt, paprika and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender, stirring once. Stir in tomatoes; heat through. Yield: 3 servings.
Originally published as Spanish Rice in Cooking for 2 Spring 2009, p18

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Reviews forBest Spanish Rice

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MY REVIEW
stephanied1971 User ID: 3257588 159783
Reviewed Jul. 22, 2012

"Very easy and quick to make. Tastes delicious! Easily adapted to suit personal taste. Freezes wonderfully!"

MY REVIEW
zucchinilady User ID: 3149814 181728
Reviewed Jul. 2, 2009

"I used this mixture in scooped out zicchini - what a treat! thank you for sharing."

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