Spanish sausage supper
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped green bell pepper |
| ⅓ | cup | Chopped celery |
| ¼ | cup | Chopped onion |
| 1 | tablespoon | Vegetable oil |
| 1 | pounds | Fully cooked smoked sausage; sliced |
| 2 | cups | Water |
| 10 | ounces | Can diced tomatoes and green chilies; undrained |
| 6¾ | ounce | Pkg. Spanish rice and vermicelli mix |
| ¼ | cup | Sliced stuffed olives |
| ⅛ | 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. Submitted to magazine by Gene Pitts from Wilsonville, Alabama who thinks that smoked sausage and canned tomatoes with chilies add just the right amount of zip to a packaged rice mix. MC formatting by bobbi744@...
Recipe by: Taste of Home Quick Cooking magazine, May/June, 1998, p. 14 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 30, 1998