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The HBHW Recommends
Crock-Pot Sausage Spanish Rice
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- 1 lb fully cooked kielbasa or Polish sausage, sliced
- 2, 14.5 oz cans diced tomatoes (don’t drain)
- 2 cups water
- 1 1/2 cups uncooked converted rice
- 1 cup salsa
- 1 medium onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped red pepper
- 1 can chopped green chiles (optional)
- 1 envelope taco seasoning
- (or 1 tsp cumin,
- 4 tsp chili powder
- 2 tsp/4 cloves minced garlic)
(Sometimes I add a can of beans, use beans instead of meat, double the meat, or make it quicker by using cans of tomatoes with onions and peppers already in them. This recipe will take lots of substitutions. When making for those who are not vegetable lovers, you can put the veggies in the blender first, they will never know what’s in it.)
Combine all ingredients in slow cooker. Stir. Cover and cook on low for 5-6 hours or high for 2-3, until rice is tender. Makes 9 servings
Here’s another delicious crockpot recipe. This one is for crockpot spare ribs. Who knew you could could them in your slowcooker?
Submitted by HBHW reader Megan
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
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3 Responses to “Crock-Pot Sausage Spanish Rice”
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May 5th, 2009 at 1:01 pm
Mary Hunt’s Debtproof Living website has lots of homemade cleaner recipes. However, she says dishwasher detergent is one thing you can’t make yourself. It is too complicated. If you think about it, the dishwasher is replacing your sponge and elbow greaser with spraying hot, soapy water all over the dishes. They put some pretty powerful chemicals into the detergent to help dissolve the caked on food and make the dishes clean enough to eat off of. So, stick with store bought and the hottest water you can afford to use. Or do dishes by hand.
May 5th, 2009 at 2:46 pm
Whenever I put tomato in with raw rice, my rice never gets all the way soft; it stays sort of crunch.
Does that happen with this recipe? Is there something about the slow cooker that gets the rice to fully absorb the moisture, even with tomato products present?
July 25th, 2009 at 12:59 pm
Isn’t converted rice the instant kind? I think that’s how it get’s cooked in the crockpot, but I could be wrong.