Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Smoked links, sliced |
| ¼ cup | Chopped onion |
| ⅓ cup | Chopped celery |
| ¾ cup | Water |
| 1 can | Diced tomatoes and peppers (10 oz) |
| 2 tablespoons | Oil |
| ½ cup | Diced bell pepper |
| ¼ cup | Sliced green olives |
| ¼ teaspoon | Pepper |
| 1 pack | Lipton's Spanish Rice Mix |
Saute onion, bell pepper and celery in oil. Combine all ingredients in a large sauce pan. Bring to a boil while stirring well. Cover and simmer until liquid is absorbed, about 10-12 minutes. Remove from stove and let rest for 5 minutes before serving.
For a spicier creole taste, use HOT links. If you like a hotter creole, add ⅛ tsp of cayenne pepper or Louisiana Hot Sauce. Serves 4.
Cooking and preparation time: About 20 minutes.
Submitted By MICHAEL ORCHEKOWSKI On 08-03-95