Smoked Sausage and Rice
A delicious one-pot meal featuring smoked sausage, colorful peppers, and rice, perfect for quick weeknight dinners.
Ingredients
Cooking Base
- 3 tbsp extra virgin olive oil
- 5 cloves garlic, finely minced
- 2 medium onions, chopped (or 1 large)
- 1 each yellow capsicum, cut into 1.5cm / 1" squares
- 1 each red capsicum, cut into 1.5cm / 1" squares
Main Ingredients
- 400 g kransky or other smoked sausages, sliced 0.5cm thick / 1/4" thick ~3 sausages
- 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
- 2 1/2 cups chicken stock/broth, low sodium (or veg stock)
- 2 cups frozen peas, thawed
- 2 tbsp parsley, chopped (optional)
Instructions
Cooking Sausage
- Heat 2 tbsp oil in a large heavy-based pot over medium-high heat. Add sausages and cook until golden. Remove them with a slotted spoon.
Cooking Onion and Garlic
- Add the remaining 1 tbsp oil to the pot. Add garlic and onion, cooking for 2 minutes. Then, add capsicum and cook for another 2 minutes until the onion is translucent.
Adding Rice and Liquid
- Introduce rice, chicken stock, paprika, salt, pepper, and the cooked sausage to the pot. Stir everything together, bring to a boil, and then reduce the heat to low to simmer gently.
Cover and Cook
- Cover the pot with a lid and cook for 20 minutes.
Adding Peas and Resting
- Remove the pot from the stove. Quickly open the lid, add the peas, and cover it again. Let it rest for 10 minutes; the residual heat will cook the peas.
Fluffing and Serving
- Add parsley and use a fork to fluff the rice. Serve immediately!
Notes
This dish is best served hot and can be enjoyed on its own or with a simple side salad. For leftovers, let cool before transferring to an airtight container and store in the refrigerator for up to 3 days. Reheat in a pot, adding a splash of chicken stock if needed.