Spanish Rice with Smoked Sausage

I’ve always enjoyed making Spanish Rice and often change up the recipe to include what’s in my refrigerator or a new ingredient. Spanish Rice with Smoked Sausage is hearty and zesty and goes well served with sweet cornbread. This recipe is even easier because I used a pouch of prepared brown rice, so it all comes together in one skillet, which makes clean up a snap.

My mother worked outside the home when I was growing up. She was a bank manager and had a 45 minute drive one-way to and from work each day. So, from an early age, she would coach me on how to begin preparing dinner and then help me complete it when she and my father got home from work.

It was important to her to have a hot meal on the table for our family. This is how I learned to cook. As time went on, she would leave cookbooks on the counter for me to find new things I might want to try. One of the first recipes I made on my own was Spanish Rice. We had it with pork chops and everyone enjoyed it. This gave me the confidence to keep cooking and try new recipes.

Over the years I have modified this recipe, but it always turns out great and brings back fond memories of cooking with my mother.

Spanish Rice with Smoked Sausage

Ingredients:

• 1/3 cup celery, chopped
• 2 tablespoons butter
• 1 pound smoked sausage, cut into 1/2 inch slices
• 15-ounce can diced tomatoes
• 8-ounce can tomato sauce
• 1/4 cup water or chicken stock
• 8.5-ounce pouch of pre-cooked brown rice (or white rice, if preferred)
• 15-ounce can great northern beans, rinsed and drained
• 1 teaspoon cumin
• 1/2 teaspoon ground cloves
• 1/2 teaspoon pepper

How to make Spanish Rice?

• In a large skillet, melt the butter over medium heat. Add the celery and saute for about 3 minutes, until it begins to soften. Add the smoked sausage to the skillet, and cook until browned, about 5-6 minutes.

• Add the remaining ingredients and stir to combine. Cover and simmer on low for 15 minutes.

• While the rice is cooking, you can bake some cornbread. The sweetness of the corn bread balances the zesty, slightly spicy spanish rice. The rice will absorb some of the sauce and all the flavors will meld together.

Serve this easy skillet supper with a garden salad, cornbread, or chips and guacamole. The recipe makes 4 hearty servings.