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
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  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

SAUSAGE SHOULD BE FRIED AND IT REQUIRED TOO MUCH WATER

 

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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Nutrition

  • 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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