| 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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