SPANISH SAUSAGE SUPPER

SPANISH SAUSAGE SUPPER


½ cup chopped green pepper
1/3 cup chopped celery
¼ cup chopped onion
1 tablespoon vegetable oil
1 pound fully cooked smoked sausage, sliced
2 cups water
1 can (10-oz.) diced tomatoes and green chilies, undrained
1 package (6.8-oz.) Spanish rice and vermicelli mix.
¼ cup sliced pimiento-stuffed olives
1/8 tsp. pepper


In a large skillet, sauté’ green pepper, celery and onion in oil until tender. Add remaining ingredients; mix well. Cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed, stirring occasionally.

Yield: 4 servings