Spanish Brown Rice With Spicy Sausage Recipes

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 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.

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

Steps:

• 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.

SPANISH RICE CASSEROLE

Steps:

• Cook sausage in a large skillet over medium-high heat, stirring to crumble, until browned.
• Drain sausage on paper towels, reserving drippings in skillet. (Use a big slotted spoon to remove sausage from the skillet.).
• Combine rice and onion in reserved drippings, stirring to brown lightly over medium-high heat.
• Add chicken stock, tomatoes, chili powder, garlic powder and pepper. Add sausage. Stir to combine.
• Spoon into a greased 2 quart casserole.
• Bake (covered) at 350 for 1 hour.