This is one of those tricky recipes. I almost didn’t post it, but Barry bullied me into it. Why? Because he LOVES it! I have to admit, it’s pretty tasty.
And spicy. Man is it spicy! I took a cold a few days after I had made a crock full and I would eat this for lunch to open up my nasal passages.
Why is it tricky? Because I can’t exactly tell you how long to cook it. I can tell you what to put in it, but I can’t tell you when it will be done. Yeah – I’m helpful like that.
I know you’re waiting for me to tell you why I can’t tell you how long to cook it. Well, here’s why – because I don’t know what kind of rice you keep in your pantry. Different types of rice cook for different amounts of time.
I will tell you what NOT to use – when I use Basmati, like in the photo, I end up with mushy rice. I think converted or brown would work best for this recipe…but we don’t like brown rice as well and I keep basmati in stock – so that’s what I use.
Even if you end up with mushy rice because you over-cooked it, you will still lap up every single bite and smack hands that try to get a bite off your plate. The flavor is absolutely fantastic!
This recipe uses Rotel, which I love. However, I know some of you aren’t into the canned tomato thing. So, for those of you who don’t like store bought Rotel, you can make this version from scratch.
So, you’re going to combine all of your ingredients in your 4-5 quart crock pot. You’ll turn it on (duh, but sometimes I forget this part) and let it cook for…SURPRISE! I don’t know how long. Aren’t I exceedingly helpful?
Mine is usually WELL done after 4 hours. But, I use white basmati rice. I would start checking your meal after 3 hours and stir it. Then you can get a feel for how much longer it needs. Also, you might need more water at this 3 hour point, depending on what type of rice you use.
This recipe is more like a formula than a concrete idea. So, work with it. Love it. Eat it. And grab a tissue for that runny nose.
Spanish Rice with Sausage
- 14-16 ounces smoked sausage, sliced
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 1 can Rotel tomatoes, undrained
- 3 ½ cups water
- 1 ½ cups rice of your choice
- ½ cup diced onion
- ½ cup chopped green pepper
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- Combine all ingredients in a 4-5 quart slow cooker.
- Cover and cook on low until rice is done. Begin checking after 3 hours and stir.
- Add more water as needed.
Yield: 6 servings
I made this tonight for dinner. Super easy to put together! I’m a bit of a wimp with spice so I’d probably adjust that next time. But my whole family is currently sick and we like to ‘burn’ the germs away so this is perfect. =) Loved it! Will definitely make this again!
You know – that’s so true. When I’ve got a stuffy nose, I just love eating hot food. I hope y’all feel better soon!!!
I forgot to mention before that if you aren’t a fan of brown rice but like basmati then you might try brown basmati. My hubby doesn’t like brown rice either but he likes brown basmati. I got mine at Costco, organic in bulk. Good stuff. Thanks again for the recipe!!
I’ll have to check that out. Thanks!
Rebecca says:
December 11, 2012 at 4:54 pm
I have this small problem since I have found your site…I use my crock pot 3-4 times a week with a new recipe each time, then I bought your cookbook and my poor hubby is never gonna get a cooked meal again!!!
Rebecca’s post implies that using a crock pot is not considered to be cooking. If a crock potter is not a cook, then what is a crock potter.
My cooking skills are frying and scrambling eggs, and nothing else.
This Spanish Rice with Sausage will be my first ever cooking experience.
I am looking forward to see and taste the results. Ron D
🙂 I hope you love it, Ron!
I have this small problem since I have found your site…I use my crock pot 3-4 times a week with a new recipe each time, then I bought your cookbook and my poor hubby is never gonna get a cooked meal again!!!
But really, is that wrong? If using my crock is wrong, I don’t wanna be right. BOOYA! 🙂
When I found this in my inbox the other day I HAD to make it. It turned out AMAZING. My husband has a hietial hernia which , means he has a hard time with spicy food so I toned down the chili powder a bit and he now is willing to trade chores for Rice! Anything to get him another bowl! I’ve made this twice since you posted it (by request) and discovered (because my crackpot was on slow n low tomato sauce duty) that it makes really well on the stove too. The only change really was the cooking, I browned some leftover ground chorizo, put my rice in with the onions and cooked the rice dry like you do with rice-a-roni, added all the rest and let it simmer. 30-40 minutes later according to my brood I am a QUEEN! Thank you Stacy!
Queen of your castle! Booya!
Ooh looks interesting!
🙂 Too bad you can’t keep your crock pot in bed with ya. LOL
Hi Stacy! This looks really good. I put it down for our menu next week. I do not usually buy sausage, what did buy? Will any old smoked sausage do? Because Walmart is probably where I will be getting ours. 🙂
I used Smithfield. 🙂
This sounds yummy! A combo of two of our favs (sausage and Spanish rice!). If only I could convince my 3 year old that rice is in fact a good food to eat… :/ Gonna have to give this a try soon!
Annie is sorta take-it-or-leave it with rice. Not as big of a fan as her mama. 🙂