Spanish Sausage Supper Recipe

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Spanish Sausage Supper Recipe
Spanish Sausage Supper Recipe photo by Taste of Home
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Spanish Sausage Supper Recipe

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Publisher Photo
A pastor's wife shared her recipe for this colorful all-in-one skillet meal that she frequently brings to church dinners. Hearty chunks of smoked sausage and canned tomatoes with chilies add just the right amount of zip to a packaged rice mix. —Gene Pitts, Wilsonville, Alabama
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup chopped green pepper
  • 1/3 cup chopped celery
  • 1/4 cup chopped onion
  • 1 tablespoon vegetable oil
  • 1 pound fully cooked smoked sausage, sliced
  • 2 cups water
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 package (6.8 ounces) Spanish rice and vermicelli mix
  • 1/4 cup sliced stuffed olives
  • 1/8 teaspoon pepper

Directions

In a large skillet, saute green pepper, celery and onion in oil until tender. Add remaining ingredients; mix well. Cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed, stirring occasionally. Yield: 4 servings.
Originally published as Spanish Sausage Supper in Quick Cooking May/June 1998, p14

Nutritional Facts

1 cup: 580 calories, 36g fat (14g saturated fat), 76mg cholesterol, 2599mg sodium, 43g carbohydrate (7g sugars, 3g fiber), 21g protein.

  • 1/2 cup chopped green pepper
  • 1/3 cup chopped celery
  • 1/4 cup chopped onion
  • 1 tablespoon vegetable oil
  • 1 pound fully cooked smoked sausage, sliced
  • 2 cups water
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 package (6.8 ounces) Spanish rice and vermicelli mix
  • 1/4 cup sliced stuffed olives
  • 1/8 teaspoon pepper
  1. In a large skillet, saute green pepper, celery and onion in oil until tender. Add remaining ingredients; mix well. Cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed, stirring occasionally. Yield: 4 servings.
Originally published as Spanish Sausage Supper in Quick Cooking May/June 1998, p14

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[email protected] User ID: 3361919 225555
Reviewed Apr. 28, 2015

"This was absolutely delicious. The slight crunch of the vegetables, the kick from the smoked sausage to the smooth creaminess of the rice, and then the tanginess of the olives, all combine to make this dish so tasty, satisfying and filling. It was indeed a simple failure proof recipe. The only modification I made was exchanging chicken broth for the water. Look forward to making it again."

MY REVIEW
rayeellen User ID: 602940 52362
Reviewed May. 23, 2012

"OMG. We so loved this. I can't wait for a pot luck so I can bring it. I didn't add the olives since my kids don't like them and they ate every bite."

MY REVIEW
misty0300 User ID: 36186 17106
Reviewed Dec. 26, 2009

"quick, easy and delicious!"

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