Martha's Spanish Rice and Sausage

Martha's Spanish Rice and Sausage

22 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  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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Adjust Servings

Original recipe yields 6 servings



  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 (22)

Rate This Recipe


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.



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.



Very good, even my husband and son liked it!

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Creamy Spanish Rice Soup


next recipe:

Firehouse Butter Beans and Sausage