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Spanish Rice

Comforting and delicious! A humble dish good on its own or as a side with Mexican specialties.

Ingredients

  • 2 cups Cooked rice, either Basmati or Jasmine long grain white
  • 2 links Italian sausage, removed from casing
  • 1 Tbsp. Olive oil
  • 1/2 cup Onion, diced Or a combination of onion and scallions. Use the green part for topping.
  • 1/2 cup Bell Peppers Red and green-1/4 cup each
  • 2 large Garlic cloves, minced
  • 1 10 oz. Rotel diced tomatoes
  • 1 Tbsp. Tomato paste
  • 1/2 tsp. Oregano
  • Pinch Red pepper flake
  • Salt/Freshly ground black pepper to taste

Instructions

  • Bring a heavy bottomed skillet to high heat. I like to use cast iron. Add 1 Tbsp. olive oil and lightly brown the sausage.
  • Next add 1/2 cup onion. Saute for about 3 minutes until onions start to soften. Check seasoning and add salt/pepper as needed.
  • Add 1/2 cup Bell Peppers and continue cooking for another few minutes.
  • Add garlic and 1/2 tsp. oregano and a pinch of pepper flake. Stir well to combine all ingredients.
  • Add one 10 oz. can Rotel diced tomatoes and 1 Tbsp. tomato paste. Stir well to combine.
  • If you are not serving immediately put the Spanish Rice in a container to re-heat later. Re-heat at 350 degrees for about 20 minutes or until very hot.