Best Sausage Spanish Rice 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.

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 & SAUSAGE SKILLET

Steps:

• Mix tomatoes, water, sausage, bouillon and hot pepper sauce in large skillet. Bring to boil. Reduce heat to medium-low; simmer 1 to 2 min. or until bouillon is dissolved.
• Stir in rice; cover. Cook on low heat 5 min. Stir.

SPANISH RICE WITH SAUSAGE

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.

SPANISH RICE WITH CHICKEN AND SAUSAGE

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

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.

ARROZ CON CHORIZO (RICE AND SPANISH SAUSAGE) RECIPE - (4.2/5)

Steps:

• Place Chorizo in a covered skillet with 2 tablespoons of Olive Oil on medium low heat, turning until they are done. When the chorizo is browned, place on paper towels. When cooled, slice thinly, place on the side when done. Cook rice with spices: Olive Oil, Adobo, Tomato Paste, Bijol, Sason, Sofito as per manufacturers directions. When rice is done, add sliced Chorizo and cup of peas. Mix and continue to warm rice for 15 minutes more. Serve warm. Enjoy!

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 WITH BACON

Steps:

• Cook sausage and crumble in small pieces and set aside.
• Cook bacon until crisp, drain then crumble into small pieces and add to the sausage.
• Saute the onion and garlic in the bacon drippings until golden, drain on paper towels, then add to meat mixture.
• In a large saucepan bring the water and tomato paste to a boil.
• Add the rice, cover and cook over medium-low heat for 20 minutes.
• Add meat mixture to rice mixing well and serve while still hot.
• You can double or triple this recipe easily then freeze the leftovers in ziplock freezer bags for quick sides to Mexican meals.

SPANISH RICE WITH ANDOUILLE SAUSAGE AND CHORIZO

Steps:

• Dice the onion and garlic.
• In a large skillet, add the oil and heat over medium heat.
• Add the garlic, then a min or so later, add the onion.
• Cook until becomes transparent.
• Add the chorizo and stir.
• Cook until the chorizo is cooked and crumbled.
• Add the sazon and the sofrito.
• Stir and let simmer for 2 minutes
• Add the chicken stock and water.
• Spray the crockpot with cooking spray and add the rice.
• Pour in the stock and stir well.
• Add the sausage of your choice sliced.
• Stir well, and cover.
• On low, cook for 1 hr 30 mins to 2 hours.
• Stir again and serve.

SHRIMP AND SAUSAGE SPANISH RICE

Steps:

• Prepare the Spanish Rice according to the package directions (start this first so it's done when the other ingredients are). Most versions take about 20 minutes.
• Coat a large non-stick skillet with cooking spray; heat skillet over medium-high heat. Add Sausage and Red Onion. Cook and stir until sausage is cooked through and onion becomes slightly translucent about 5 to 7 minutes.
• Stir in Diced Tomatoes, Broth, and Garlic. Bring to boiling, reduce heat. Simmer, uncovered for 10 minutes.
• Add in the Shrimp, Peas, Green Chile Peppers. Cook, continuing to stir, for 5 to 7 minutes, or when shrimp is pink and are opaque. Season with Salt and Pepper.
• Serve over (or tossed with) Spanish Rice.

SLOW COOKER POLISH SAUSAGE SPANISH RICE

Steps:

• In slow cooker, combine all ingredients; stir to blend together.
• Cover and cook for 5-6 hours or until rice is tender.

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 WITH SAUSAGE

Steps:

• In a large saucepan combine tomatoes, broth, sausage and pepper sauce.
• Bring to a boil and stir in rice.
• Cover ad reduce heat to low and cook for five minutes ir until rice is cooked.
• Serve immediately.