Ingredients for Slow Cooked Sausage Spanish Rice
- 1 lb Kielbasa (recipe uses Italian sausage)
- 1 (14.5 oz) can diced tomatoes
- 0 (not found in recipe, consider 2 cups chicken broth as a liquid base)
- 1 ½ cups converted rice
- 0 (not found in recipe, recipe uses 1 (15 oz) can tomato sauce)
- 1 medium onion
- 1 green bell pepper
- 0 (not found in recipe)
- 0 (not found in recipe)
- 0 (not found in recipe, recipe uses 1 tsp cumin, ½ tsp smoked paprika, ¼ tsp cayenne pepper, salt, and pepper)
- 1 lb Italian sausage
- 1 tbsp olive oil
- 1 (15 oz) can tomato sauce
- 2 cups chicken broth
- 1 tsp cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- Salt and pepper to taste
- ½ cup chopped fresh cilantro (optional)
- Extra fresh cilantro (for garnish)
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How to Make Slow Cooked Sausage Spanish Rice
- Brown 1 lb Italian sausage (removed from casings) in a large skillet over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease.
- In your slow cooker, combine the browned sausage, 1 tbsp olive oil, 1 medium onion (chopped), 1 green bell pepper (chopped), 1 (14.5 oz) can diced tomatoes (undrained), 1 (15 oz) can tomato sauce, 1 ½ cups long-grain white rice, 2 cups chicken broth, 1 tsp cumin, ½ tsp smoked paprika, ¼ tsp cayenne pepper (optional), and salt and pepper to taste.
- Stir to combine all ingredients thoroughly.
- Cover and cook on low for 5-6 hours, or until the rice is tender and the liquid is absorbed. If using a 6-quart slow cooker, you may need to adjust the liquid slightly. For extra flavor, stir in ½ cup chopped fresh cilantro just before serving.
- Fluff the rice with a fork before serving. Garnish with extra cilantro if desired.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
26g
Fat
26g
Carbs
13g
