Spanish sausage supper

4 Servings

Ingredients

Quantity Ingredient
½ cup Chopped green bell pepper
⅓ cup Chopped celery
¼ cup Chopped onion
1 tablespoon Vegetable oil
1 pounds Fully cooked smoked sausage; sliced
2 cups Water
10 ounces Can diced tomatoes and green chilies; undrained
6¾ ounce Pkg. Spanish rice and vermicelli mix
¼ cup Sliced stuffed olives
⅛ teaspoon Pepper

Directions

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@...

Recipe by: Taste of Home Quick Cooking magazine, May/June, 1998, p. 14 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 30, 1998

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