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Martha's Spanish Rice and Sausage

Martha's Spanish Rice and Sausage

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Lu

Lu

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 558 kcal
  • 28%
  • Fat:
  • 33.5 g
  • 52%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 1352 mg
  • 54%

Based on a 2,000 calorie diet

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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Reviews

janie
33

janie

9/26/2011

Martha thank you for this recipe, I have made this smiliar rice and sausage. I am of Spanish heritage and there is nothing like this dish, I call it my comfort food.the only differrence I make is to add a 1/2 tsp of red pepper flakes to give it that kick.and I too serve it with pinto beans, refried or charro, what a humble meal..again thank you for posting it, and taking me back home.By the way I do about half of the tomato sauce, and then use diced tomatoes it makes it sooooo good.

Nefritara
8

Nefritara

7/8/2012

Very good, even my husband and son liked it!

lacey
8

lacey

12/12/2011

I had some leftover green and red bell pepper which I added. I also used the entire 8 oz can of tomato sauce. This was a delicious meal and easy.

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