Difference between revisions of "Creole Rice I"
RealRecipes (talk | contribs) m (Text replace - "Category:Creole Meat Dishes" to "Category:Meat Recipes Category:Louisiana Creole cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1 package (4- to 6-ounce) Spanish-flavored seasoned [[rice]] mix, prepared according to package directions | * 1 package (4- to 6-ounce) Spanish-flavored seasoned [[rice]] mix, prepared according to package directions | ||
| − | == | + | == Procedures == |
# Heat large nonstick skillet over medium-high heat until hot. | # Heat large nonstick skillet over medium-high heat until hot. | ||
# Add [[sausage]] and [[onion]]. | # Add [[sausage]] and [[onion]]. | ||
Latest revision as of 11:09, 15 July 2012
Description
Makes 4 servings
Ingredients
- ¾ pound smoked sausage, cut into ½-inch thick slices
- 1 medium onion, chopped
- 1 x 14½-ounce can stewed tomatoes
- 1 x 10-ounce package frozen peas, partially thawed
- 1 package (4- to 6-ounce) Spanish-flavored seasoned rice mix, prepared according to package directions
Procedures
- Heat large nonstick skillet over medium-high heat until hot.
- Add sausage and onion.
- Cook and stir 3 to 5 minutes or until sausage is browned and onion is tender.
- Stir in tomatoes and peas.
- Bring to a boil; reduce heat, cover and simmer 5 to 7 minutes until peas are thoroughly cooked.
- Stir in rice, cook 2 to 3 minutes or until mixture is thoroughly heated.
