Martha’s Spanish Rice and Sausage This is a much loved recipe that my mother made often when I was growing up. It tastes great served with pinto or red kidney beans.
Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the sausage; cook and stir until the sausage is crisp. Mix in the rice, water, tomato sauce, adobo seasoning, salt, and black pepper. Bring to a boil, then reduce heat to low. Simmer until the rice is tender and the liquid has been absorbed, about 20 minutes.Advertisement
Per Serving: 558 calories; protein 20.7g; carbohydrates 41.8g; fat 33.5g; cholesterol 51.5mg; sodium 1287.3mg.