Recipe by Paintpuddles
Another one of my quick easy week night meals, with little fuss and full of flavor.
Top Review by enestvmel
This was great! I didn't have the Spanish rice mix, so I feel it's hard to rate it with stars. This recipe was a great base for what I made. I basically made the recipe as is, with my own homemade Spanish rice (about 2 c. rice, 3/4 c. salsa, about 3 c. water, and the liquid from the tomatoes). I just added the water from this recipe into my amount of water needed (It's a 2 to 1 ratio for water to rice, and I add a little bit extra water when I substitute salsa to make spanish rice). I cooked my rice for 17 minutes like I normally do, but it wasn't very saucy like in the picture. Next time I would cook less next time and take off the heat like in the recipe. I didn't have green olives. I also thought I'd add a little bit of cooked chicken I had left. I did add about a half a tsp of salt, because there was no salt added to my tomatoes, and I used my own Spanish rice. The amount I made was definitely for more than 4 people, it was at least 6, maybe even 8. I made corn muffins to go with this, and it paired great! Thanks for the recipe, Breezermom!
- 1 tablespoon oil
- 1⁄3 cup celery, chopped
- 1⁄4 cup onion, chopped
- 1 medium green bell pepper, diced
- 1⁄4 teaspoon pepper
- 3⁄4 cup water
- 1 (10 ounce) can stewed tomatoes
- 1⁄4 cup green olives, sliced
- 1 (5 5/8 ounce) package Spanish rice mix
- 1 (1 lb) package smoked sausage, sliced and halved
Directions See How It's Made
- Sauté onion, bell pepper and celery in oil.
- Combine all ingredients in a large saucepan.
- Bring to a boil while stirring well. Cover and simmer until liquid is absorbed, about 10-12 minutes.
- Remove from stove and let stand 5 minutes before serving.
- Variation: For a spicier Creole taste use a dash of tabasco Sauce.