Spicy Spanish Sausage Supper Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Spicy Spanish Sausage Supper Recipe). A great recipe to warm you up on cold days. Your favorite pork sausage with rice and mixed veggies. Makes a great one skillet meal.

Brief

Prep 30 mins

Cook: 30 mins

Total: 1hr

Servings: 4

Yield: 4 servings

Spicy Spanish Sausage Supper Recipe

Ingredients

½ cup chopped green bell pepper

⅓ cup chopped celery

¼ cup chopped onion

1 tablespoon vegetable oil

1 pound smoked sausage

sliced

2 cups water

1 (10 ounce) can diced tomatoes with green chile peppers

1 (6.8 ounce) package Spanish-style rice mix

¼ cup sliced stuffed green olives

⅛ teaspoon ground black pepper

Margarita Cocktail

World Cuisine

Directions

Step 1

In a large skillet over medium heat saute the green bell pepper celery and onion in the oil for 5 to 10 minutes or until tender.

Step 2

Add the sausage water tomatoes and green chiles rice olives and ground black pepper. Mix well and simmer for 20 minutes stirring occasionally.

Nutritional Information

Spicy Spanish Sausage Supper Recipe

Servings Per Recipe:4

Calories: 657.2

% Daily Value *

Protein: 30.4g 61%

Carbohydrates: 41.2g 13%

Dietary Fiber: 3.1g 13%

Sugars: 6g

Fat: 41.3g 64%

Saturated Fat: 13.5g 67%

Cholesterol: 77.2mg 26%

Vitamin A Iu: 472.2IU 9%

Niacin Equivalents: 11.6mg 90%

Vitamin B6: 0.5mg 33%

Vitamin C: 30.3mg 51%

Folate: 87.4mcg 22%

Calcium: 80mg 8%

Iron: 3.3mg 19%

Magnesium: 35.7mg 13%

Potassium: 536.1mg 15%

Sodium: 3122.7mg 125%

Thiamin: 0.8mg 84%

Calories From Fat: 371.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.