smoked sausage and rice

prep time

• 10 minutes

cook time

• 30 minutes

ingredients

• 3 tbsp extra virgin olive oil
• 5 garlic cloves , finely minced
• 2 onions (medium), chopped (or 1 large)
• 1 yellow capsicum , cut into 1.5cm / 1″ squares
• 1 red capsicum , cut into 1.5cm / 1″ squares
• 14oz (~3) kransky or other smoked sausages , sliced 1/4" thick
• 3/4 tsp salt
• 1/2 tsp pepper
• 3/4 tsp smoked paprika (sub normal paprika)
• 1 1/2 cup long grain white rice , uncooked (note 2 other rices)
• 2 1/2 cups chicken stock/broth , low sodium (or veg stock)
• 2 cups frozen peas , thawed
• 2 tbsp parsley , chopped (optional)

instructions

1. cook sausage: heat 2 tbsp oil in a large heavy based pot over medium high heat. add sausages and cook until golden. remove with a slotted spoon.
2. cook onion and garlic: add remaining 1 tbsp oil. add garlic and onion, cook for 2 minutes. add capsicum and cook for 2 minutes until onion is translucent.
3. add rice and liquid: 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.
4. cover and cook: cover with lid, cook 20 minutes.
5. add peas and rest: remove pot from stove. working quickly, remove lid, add peas, then quickly put the lid back on. rest 10 minutes – the residual heat with cook the peas.
6. fluff and serve: add parsley. use a fork to fluff the rice. serve immediately!

recipe notes

smoked sausages

• any smoked sausage will work here. they are well seasoned so they leech a ton of flavour into the oil which then flavours the whole dish.

raw sausages

• even raw sausages will work because they too leave a ton of flavour in the pot! you can’t really slice them though because the meat is raw and squishy, so just cut into small chunks. they end up looking like mini meatballs – it’s so good!

rice

• best made with long grain rice for this one pot cooking method because it’s the least sticky. other rice types that work:
• basmati rice – same fluffy texture but you get the basmati aroma (which is lovely!)
• medium and short grain white rice – works perfectly but the rice is a bit stickier (that’s the way it is) so don’t expect the same rice texture you see in the video (it will clump a little more).
• jasmine rice – reduce water by 1/4 cup (water to rice ratio is lower, see here for cooking plain jasmine rice).
• recipe won’t work as written for: brown rice, paella or risotto rice, wild rice, quinoa or other speciality rices. i’d need to figure out liquid/rice ratios and bake times.
• no need to rinse rice first unless you’re concerned about rice cleanliness (rice in packets at grocery stores should be fine, I never rinse). if you rinse, reduce stock by 2 tbsp (roughly the amount of water that will cling to the rice after rinsing).

nutrition information

• nutrition per serving, assuming 5 servings

• calories: 597cal (30%)
• carbohydrates: 64g (21%)
• protein: 20g (40%)
• fat: 28g (43%)
  • saturated fat: 9g (56%)
  • polyunsaturated fat: 3g
  • monounsaturated fat: 14g
• cholesterol: 57mg (19%)
• sodium: 1073mg (47%)
• potassium: 653mg (19%)
• fiber: 5g (21%)
• sugar: 6g (7%)
• vitamin a: 1521iu (30%)
• vitamin c: 104mg (126%)
• calcium: 64mg (6%)
• iron: 3mg (17%)

source

• recipetineats.com