Today was just one of those good days. I slept in ’til 8:00, had one class, then babysat for the night. Since the weather outside has turned chilly again, I bundled up the little munchkin and we took a two-mile ocean-side walk. Seriously. The family lives near the shore, and there’s a street that runs parallel to it. The road is swallowed by trees and it was windy, so there were piles of orange and red leaves drifting around to Charlie’s endless satisfaction. And this beautiful day was allowed to happen so easily because of our second car.
I love that thing.
So anyway, last night I decided to break out an old friend of Fritz’s:
We never ate slow-cooker meals when I was a kid (mom only recently discovered that particular joy), so I don’t often think to use it. But Fritz loves it when I do, because he knows it will result in a rice-and-meat-saucy-one-bowl kind of meal, which is his ultimate favorite…mostly likely due to its portability and convenience for the next day’s lunch. Not to mention it’s really easy to use and there’s only one pot to clean after. Bingo!
Spanish Rice and Sausage (adapted from this recipe)
- 1 lb sausage (we used sweet italian)
- 1 can diced tomatoes
- 2 1/2 C water
- 1 C brown rice
- 1/2 C wild rice
- 1 small onion, diced
- 1 t red pepper flakes
- 2 t ground cumin
- 1 clove garlic, minced
- 2 t chili powder
- salt and pepper to taste
This is the best part: spray the pot with canola oil or olive oil, add all the ingredients, and cook on low for four to five hours.
Yum! And because I’m just that nice, I’ll give you something else yummy to look at:
Tomorrow we are going to a PT-school Halloween party extravaganza, and I think that I might attempt to make scary cake pops to bring while we figure out our costumes. I also found a recipe for some healthy ginger bars that I want to bake sometime this weekend. Have a great night!
8 comments
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Hannah
October 29, 2010 at 10:24 pm (UTC -4) Link to this comment
I’m making this tomorrow….I just bought andouille sausage (my favorite smoked New Orleans sausage) and some awesome looking rice (I’ll have to send you a photo, or better yet get you some). I kept wondering if the pumpkin was going to work its way into the recipe too…
Lauren Zietsman
October 30, 2010 at 9:37 am (UTC -4) Link to this comment
haha I just like how it looks in the background of all my photos! You’re gonna like it, it’s a good recipe. Try to prepare dad for a one-texture dinner, though!
sararice
July 18, 2011 at 11:44 am (UTC -4) Link to this comment
Hey Lauren! I just discovered your blog and I am super excited to start trying new recipes. I think I am going to make this sausage/rice crockpot dish today, but I just realized that in buying chicken sausage as a substitute, I bought chicken sausage that’s already cooked… what should I do about including it?
Lauren Zietsman
July 18, 2011 at 12:00 pm (UTC -4) Link to this comment
you can still use it the same way, just prepare yourself that it might be very crumbly when it’s all done–honestly, crockpot recipes tend to cook the crap out of whatever meat is in there anyway, so it won’t make a big difference. hope you like it!
KellySomers
August 9, 2011 at 5:21 pm (UTC -4) Link to this comment
I love your blog! I have this recipe in the crock pot as I type! Keep it up
Lauren Zietsman
August 9, 2011 at 7:01 pm (UTC -4) Link to this comment
thanks so much! hope you like it
Jennifer
September 1, 2011 at 3:26 pm (UTC -4) Link to this comment
This sounds delicious and I want to make it soon! I just have a question about the sausage. Do you put it into the crock pot whole and break it up after it’s cooked or break it apart while it’s raw?
Lauren Zietsman
September 1, 2011 at 4:09 pm (UTC -4) Link to this comment
I usually break it up after it’s cooked because it’s easier…but you could do it either way and it will still taste the same!