Martha's Spanish Rice and Sausage |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a much loved recipe that my mother made often when I was growing up. It tastes great served with pinto or red kidney beans. Ingredients:
1/4 cup vegetable oil |
1 small onion, diced |
1 tablespoon minced garlic |
1 pound smoked sausage, cut into bite-sized pieces |
1 1/2 cups uncooked white rice |
2 cups water |
3/4 (8 ounce) can tomato sauce, or to taste |
1 teaspoon adobo seasoning |
salt and ground black pepper to taste |
Directions:
1. Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the sausage; cook and stir until the sausage is crisp. Mix in the rice, water, tomato sauce, adobo seasoning, salt, and black pepper. Bring to a boil, then reduce heat to low. Simmer until the rice is tender and the liquid has been absorbed, about 20 minutes.
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