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
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