Spicy Spanish Sausage Supper Recipe - Allrecipes.com
Spicy Spanish Sausage Supper Recipe
  • READY IN 1 hr

Spicy Spanish Sausage Supper

Recipe by  

"A great recipe to warm you up on cold days. Your favorite pork sausage with rice and mixed veggies. Makes a great one skillet meal."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. In a large skillet over medium heat, saute the green bell pepper, celery and onion in the oil for 5 to 10 minutes, or until tender.
  2. Add the sausage, water, tomatoes and green chiles, rice, olives and ground black pepper. Mix well and simmer for 20 minutes, stirring occasionally.
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Reviews More Reviews

Most Helpful Positive Review
Jan 24, 2004

Kinda spicy for the kids with the peppers, but a nice, easy quick one skillet-meal. Will probably add some chicken next time too.

Most Helpful Critical Review
Aug 29, 2002



14 Ratings

May 20, 2006

Husband & I both loved it! I used spicey sausage & added some chili powder also. It was even better when reheated for lunch! Also sprinkled cheddar on top before serving.

Oct 23, 2005

I can only rate this a 4 because it was too spicy for the kids and husband. But, I LOVED it! I cooked the sausage though, following others suggestions. It turned out great!

Jan 08, 2003

I thought this was very good! I used Tomato Basil Rice by Uncle Bens and mild sausage that I my Uncle gave me. The sausage is mild and doesnt produce any oil! I have no idea what its called. I cooked the sausage on low with the peppers, onions and celery. Quick and Easy! Can't ask for more!

Jun 03, 2006

I fried ahead of time as well and added cheese as others have noted. Next time I will add more rice.

Aug 29, 2002

My husband and I loved this dish, although it was too spicy for my toddler. I highly recommend frying the sausage first, then draining it and lightly rinsing it to remove extra fat and salt. Otherwise, we both agreed that this is a keeper. Try topping with 1/2 cup of shredded cheddar and serve cornbread with honey butter.

May 17, 2013

I made this two days ago and it is still good. Minor changes were left out olives. Used 1/2 Andouille sausage and 1/2 regular smoked sausage, added a cup more rice and used 2 cups of chicken broth to compensate for the rice I added. Still used written amount of water. Turned out perfect. Thanks for sharing


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  • Calories
  • 657 kcal
  • 33%
  • Carbohydrates
  • 41.2 g
  • 13%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 41.3 g
  • 64%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 30.4 g
  • 61%
  • Sodium
  • 3123 mg
  • 125%

* Percent Daily Values are based on a 2,000 calorie diet.

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