Spanish Rice with Sausage

Some people get nervous about rice in a slow cooker, but we’re using converted rice in this recipe for Spanish rice with sausage. That means you’re almost guaranteed soft, creamy rice without a burnt bottom or sticky mess.

Everything is easy for this one. The biggest challenge is slicing the kielbasa and chopping the onions and peppers. In a busy week when you don’t want to spend those precious evenings cooking, it’s such a comforting dish to have waiting for you in the slow cooker.

Ingredients for Spanish Rice with Sausage

• Sausage: Use a smoked kielbasa or Polish sausage that has already been cured. These are ready to eat out of the pack and are great for slow-cooking.
• Diced tomatoes: Keep the sauce from the canned tomatoes, as this will provide the simmering liquid.
• Rice: For slow-cooking, you must use uncooked converted rice, which means it’s been partially parboiled.
• Salsa: Tangy salsa will give the dish a little spice and flavor.
• Onion: Chop a medium onion, which will soften during cooking.
• Peppers: Use chopped green and sweet red peppers to vary the color, even if the flavors are similar.
• Green chiles: Chopped chiles (with the seeds removed) don’t just add heat, they give a wonderfully sweet and fresh flavor too.
• Taco seasoning: You could make your own taco seasoning with onion, garlic and warming spices such as paprika and chili, but a packet of ready-made seasoning is most convenient.

Directions

Step 1: Combine the ingredients and slow-cook

Ana Stanciu for Taste of Home

In a 3- or 4-quart slow cooker, combine the sausage, diced tomatoes, water, rice, salsa, onion, green pepper, sweet red pepper, green chiles and taco seasoning. Cover the cooker, and cook on low for five to six hours, or until the rice is tender.

Editor’s Tip: Resist the temptation to peek at your Spanish rice and sausage, even if you’re smelling the aroma. Slow-cookers need to maintain that sealed environment to work properly.

Ana Stanciu for Taste of Home

Spanish Rice with Sausage Variations

• Try other sausage: You can use any cooked sausage instead, like spicy Italian or chorizo. The latter will give that wonderful saffron-colored sheen to the rice.
• Add stock: Rather than adding water, build a more robust flavor with chicken stock.
• Save time with frozen veggies: You can save veggie-chopping time by using a frozen vegetable mix with carrots, corn, peppers and beans.

How to Store Spanish Rice with Sausage

You can keep Spanish rice with sausage in a sealed container in the refrigerator for up to four days. Just make sure you heat the leftovers through thoroughly when you come back for more.

Can you freeze Spanish rice and sausage?

This Spanish rice with sausage recipe is a great one for batch-cooking and freezing (for up to four months). To avoid clumps of frozen rice, spread the rice and sausage on a flat tray as it cools, then transfer it to freezer-safe bags. When it comes to reheating in the microwave, add a little water to keep the rice from drying out, or let it thaw overnight in the refrigerator.

Spanish Rice with Sausage Tips

Ana Stanciu for Taste of Home

What can I serve with Spanish rice and sausage?

This is a side dish you can serve alongside chicken or pork straight off the grill. But it’s also a hearty main dish that’s great with a side of beans or cornbread. Try it too as the rice part of a pork, bean and rice burrito.

What other meats can you use in this recipe?

You could use chicken breast, thighs or pork instead of the Polish sausage (or alongside it). Sear the meat first, however, to remove that raw aroma that the less intense heat of a slow cooker doesn’t always subdue.

What’s the best topping for Spanish rice and sausage?

To cut through some of that heavy carb texture and flavor, top each serving with chopped cilantro and a wedge of lemon. You can also provide sour cream, hot sauce or simple ketchup to bring some variety.