MARTHA'S SPANISH RICE AND SAUSAGE
This is a much loved recipe that my mother made often when I was growing up. It tastes great served with pinto or red kidney beans.
Provided by Lu
Categories Meat and Poultry Recipes Pork Sausage
Time 45m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 558 calories, Carbohydrate 41.8 g, Cholesterol 51.5 mg, Fat 33.5 g, Fiber 1.3 g, Protein 20.7 g, SaturatedFat 10.1 g, Sodium 1287.3 mg, Sugar 3.3 g
SPANISH-STYLE CHICKEN AND SAUSAGE
A wonderful recipe passed down for family functions. I make this for just about every event. Perfect along side of bread and salad.
Provided by QueenCampbell
Categories World Cuisine Recipes European Spanish
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat. Stir in sausage, and brown well, about 5 minutes. Remove, and drain fat. Stir chicken, onion, and green pepper into skillet, and cook 5 minutes.
- Meanwhile, in a small bowl, stir bouillon cubes into hot water to dissolve. Stir in salt, thyme, and garlic powder. Pour into skillet.
- Stir peas into skillet, and bring to a boil. Cover, reduce heat to medium low, and simmer about 5 minutes. Stir in rice and tomatoes; cover, remove from heat, and let stand 5 minutes.
Nutrition Facts : Calories 281.4 calories, Carbohydrate 29.2 g, Cholesterol 34.6 mg, Fat 10.7 g, Fiber 2.7 g, Protein 16.5 g, SaturatedFat 3.1 g, Sodium 944.6 mg, Sugar 4.5 g
SPANISH RICE WITH CHICKEN AND SAUSAGE
An all time favorite that combines sausage and rice, topped with chicken. This rice is absolutely the best!
Provided by yooper
Categories Chicken
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease a 9x13x2-inch pan.
- In frying pan, add oil and heat 2 minutes on medium-high temperature.
- Add chicken pieces, a few at a time, and brown each piece.
- Remove from frying pan and drain on two layers of paper towels.
- To the frying pan, add onion, garlic, peppers and sausage in skillet.
- Cook over medium-high heat until vegetables are lightly browned.
- To remove grease, pour ingredients into a colander and run under hot water for 1 minute; drain well.
- Add to casserole dish.
- Spread mushrooms evenly over vegetable and sausage layer.
- Add water, rice, chicken bouillon, basil, curry powder, paprika, rice and green peas.
- Gently stir ingredients to mix well.
- Place chicken pieces on top of casserole.
- Cover casserole.
- Bake 35 to 40 minutes.
- Reduce oven temperature to 300°F, uncover casserole, and continue baking another 20 to 30 minutes until rice is tender.
- Remove from oven and serve.
SPANISH CHICKEN, RICE & SAUSAGE
Perfect dish for company, your family or a covered-dish supper. It can be assembled several hours before dinner and popped into the oven about an hour before serving time. An easy one-dish meal you'll serve time and again. For a change, you can substitute shrimp for the chicken or sausage.
Provided by BeachGirl
Categories One Dish Meal
Time 1h30m
Yield 1 9x13 inch casserole, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Spray 9x13x2-inch glass casserole with non-stick cooking spray.
- Cut sausage into small bite-size pieces.
- Spray frying pan with non-stick cooking spray and preheat on medium-high heat.
- Saute onions, garlic, peppers and sausage.
- Add to casserole dish.
- Sprinkle mushrooms over sausage layer.
- Add rice, chicken bouillon, basil, curry powder, paprika, rice and green peas.
- Gently stir to mix ingredients.
- In preheated frying pan sprayed with non-stick cooking spray, saute chicken on high heat until sealed on all sides, about 3-4 minutes.
- Remove chicken and place in casserole on top of rice.
- Cover casserole and bake 35-40 minutes.
- Reduce oven temperature to 300 degrees.
- Uncover casserole and continue cooking an additional 20-30 minutes until rice and chicken are tender and all water has been absorbed by rice.
- Serve hot.
- NOTE: If you like hot& spicy dishes, add 1/2-1 tsp.
- crushed red pepper flakes to rice mixture.
SPANISH-STYLE PAELLA
If you enjoy cooking ethnic foods, this Spanish paella recipe will be a favorite. It's brimming with generous chunks of sausage, shrimp and veggies.-Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary. , Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes. , Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.
Nutrition Facts : Calories 237 calories, Fat 7g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 543mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
SPANISH RICE WITH SAUSAGE
"When I want to add a little more zip to this hearty entree, I use hot salsa," writes Grace Riele of Addison, Illinois.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a skillet, cook sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender; drain. Add tomatoes, water rice and chili sauce. Cover and cook over low heat for 30 minutes or until rice is tender. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted.
Nutrition Facts :
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- Stir in the rice and paprika, taking care to coat the rice with the oil. Stir in the broth, bay leaves, and salt. Scrape up any browned bits stuck to the bottom of the cooker. Stir in the chicken. Pour the tomatoes and their liquid on top. Do not stir after adding the tomatoes.
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