Yellow Rice With Sausage And Tomato Recipes

CREOLE TOMATO RICE AND SAUSAGE SKILLET

Steps:

• In a large deep skillet or wide heavy-bottomed saucepan set over medium-high heat, saute the sausage in olive oil until browned on both sides, about 5 minutes. Add the peppers and onion, and continue cooking until the onions are soft and translucent, about 5 minutes longer. Add the garlic and cook until fragrant, about 1 minute.
• Stir in the rice, tomatoes, chicken broth, seasoning, bay leaf, and salt. Bring to a simmer, then reduce heat to low and cook, covered, for 15 minutes or until rice has is cooked through and has absorbed most of the liquid. Serve immediately.

ANNATTO RICE WITH SAUSAGE AND TOMATO

Steps:

• In a medium saute pan, heat the oil and annatto seeds over medium heat until sizzling. Lower the temperature and cook until the oil turns yellow, about 5 minutes. Turn off the heat. Using a slotted spoon, remove annatto seeds and discard.
• Reheat the annatto oil over medium-high heat. Saute chile and garlic, stir, and cook for 30 seconds. Add sausage, tomato, and bay leaves; cook and stir until heated through.
• Stir in cooked rice. Remove and discard bay leaves. Season with salt and pepper. Serve warm.

SAUSAGE AND RICE CASSEROLE

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet with a tight-fitting lid over medium-high heat. Add the sausage slices and cook for a few minutes on each side, until brown, about 5 to 8 minutes total. Remove to a plate, blot with paper towels to remove any excess oil, and set aside. (Tip: To finish this meal in 30 minutes, prep the peppers and onions while the sausage browns.)
• With a paper towel, carefully wipe the skillet until it is mostly clean. Heat the remaining tablespoon olive oil over medium high. Add the bell peppers, onion, basil, salt, and pepper and cook until the onion begins to soften and brown, about 3 minutes. Add the rice, garlic, and red pepper flakes, stirring to coat the rice. Cook until fragrant, about 30 seconds. Add the chicken broth and canned tomatoes in their juices, stirring well. Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.
• Stir in the reserved sausage slices until evenly distributed, then re-cover the skillet and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Sprinkle with parsley and serve warm.

YELLOW RICE WITH SAUSAGE AND TOMATO

Steps:

• Heat oil in a large saucepan over medium-high heat.
• Add chile and garlic and cook until fragrant about 1 minute. Stir in broth, rice, saffron, sausage, tomato, salt and bay leaves. Bring to boil. Reduce heat to medium; cover and cook 20 minutes. Remove from heat and let sit covered 10 minutes. Season to taste with salt and pepper. Serve warm.

ARROZ CON SALCHICHAS (CUBAN YELLOW RICE + SAUSAGE)

Steps:

• In a Dutch oven or saucepan, heat olive oil over medium-high heat. Add onion, green pepper, and garlic. Sauté for 5 minutes.
• Add sliced pimentos and tomato sauce. Sauté for 1 minute. Add rice, water, bouillon cube, achiote and bay leaf. Bring to a boil.
• Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice. After 15 minutes, remove from heat. Keep the lid on for another 5 minutes. Fluff with a fork.
• While the rice is cooking, slice the canned Vienna sausages.
• If making the chicken sausages, add 1/4 cup water to a hot skillet and cook sliced chicken sausages at medium heat, turning them frequently, for about 5-10 minutes until cooked through. Cook in batches, if using a small skillet.
• Fold the sausages into the yellow rice. Serve immediately. Enjoy!

MARTHA'S SPANISH RICE AND SAUSAGE

Steps:

• 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.