Saturday, April 13, 2013

Aunt Candy's Spanish Rice

  • 1/2 pound Mexican Pork Sausage or plain pork Sausage
  • 1/2 chopped large green pepper
  • 1/2 cup chopped onion
  • 2 cups cooked rice
  • 1 Tablespoon Rio Grande Chile Spice Mix (Mild, Mild Medium, A Little Hot, or Howling Coyote Hot, depending on taste)
  • 14.5 oz. can diced or crushed tomatoes

Cook sausage in frying pan until brown.  Lift out sausage with slotted spoon and set aside.  Discard all but one Tablespoon of the fat.  Saute green pepper and onion in fat until onion is transparent and pepper is soft.  Stir in all ingredients until well mixed.  Turn the mixture into a greased baking dish and heat at 350 degrees until mixture is bubbly and moisture is absorbed, about 20 minutes. 

Can be made ahead, covered with foil, and refrigerated.  Heat at 350 degrees for about 40 minutes before serving.  Serves six.

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