| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Spanish | Bobbie – no, Main dishes, Quick and e | 4 | Servings |
INGREDIENTS
| 1/2 | c | Chopped green bell pepper |
| 1/3 | c | Chopped celery |
| 1/4 | c | Chopped onion |
| 1 | tb | Vegetable oil |
| 1 | lb | Fully cooked smoked sausage; sliced |
| 2 | c | Water |
| 10 | oz | Can diced tomatoes and green chilies; undrained |
| 6 3/4 | oz | Pkg. Spanish rice and vermicelli mix |
| 1/4 | c | Sliced stuffed olives |
| 1/8 | ts | Pepper |
INSTRUCTIONS
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@sojourn.com Recipe by: Taste of Home Quick Cooking magazine, May/June, 1998, p. 14 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Apr 30, 1998
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