pound Italian sausage, casing removed and crumbled, or ground beef
1
medium onion, cut into wedges
1
medium green bell pepper, cut into strips
2
cloves garlic, minced
1
(6.8-ounce) package RICE-A-RONI® Spanish Rice
2
tablespoons margarine or butter
1
(14-1/2-ounce) can diced tomatoes, undrained
1/2
cup sliced pimiento-stuffed olives
1
teaspoon dried oregano
Prep Time
10 minutes
Cook Time
30 minutes
1. In large skillet, sauté sausage, onion, bell pepper and garlic until sausage is well cooked. Remove with slotted spoon; set aside.
2. In same skillet over medium heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown.
3. Slowly stir in 2 cups water, tomatoes, olives, oregano and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender. Stir in sausage mixture; serve.
Tip
Only canned whole tomatoes on hand? Simply snip them directly in the can using kitchen shears.
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