Smoked Sausage and Rice
A quick one-pot meal featuring smoked sausage and rice, packed with flavor and vegetables.
Equipment
- Large heavy based pot
Ingredients
Base Ingredients
- 3 tablespoon extra virgin olive oil
- 5 cloves garlic, finely minced
- 2 medium onions, chopped
- 1 yellow capsicum, cut into 1.5cm squares
- 1 red capsicum, cut into 1.5cm squares
- 400 g kransky or other smoked sausages, sliced approximately 3 sausages
- ¾ teaspoon salt
- ½ teaspoon pepper
- ¾ teaspoon smoked paprika
- 1 ½ cup long grain white rice, uncooked
- 2 ½ cups low sodium chicken stock/broth
- 2 cups frozen peas, thawed
- 2 tablespoon parsley, chopped optional
Instructions
Cooking Instructions
- Heat 2 tablespoon oil in a large heavy based pot over medium high heat. Add sausages and cook until golden. Remove with a slotted spoon.
- Add remaining 1 tablespoon oil. Add garlic and onion, cook for 2 minutes. Add capsicum and cook for 2 minutes until onion is translucent.
- Add rice, chicken stock, paprika, salt, pepper and the sausage. Stir, bring to boil, then reduce heat to low so it's simmering very gently.
- Cover with lid, cook 20 minutes.
- Remove pot from stove. Working quickly, remove lid, add peas, then quickly put the lid back on. Rest 10 minutes – the residual heat will cook the peas.
- Add parsley. Use a fork to fluff the rice. Serve immediately!
Notes
Feel free to change up the vegetables as long as they can hold up to 20 minutes of cooking time.
Nutrition
Serving: 1servingCalories: 597kcalCarbohydrates: 64gProtein: 20gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 57mgSodium: 1073mgPotassium: 653mgFiber: 5gSugar: 6gVitamin A: 1521IUVitamin C: 104mgCalcium: 64mgIron: 3mg
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