Smoked Sausage and Rice - easy one pot dinner!
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.92 out of 5 stars
(157)
Ingredients
4 servings
- 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)
- 400 g/ 14oz (~3) kransky or other smoked sausages (, sliced 0.5cm thick / 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)
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Preparation
Step 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.
Step 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.
Step 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.
Step 4
Cover and cook: Cover with lid, cook 20 minutes.
Step 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.
Step 6
Fluff and serve: Add parsley. Use a fork to fluff the rice. Serve immediately!
Step 7
Save recipe for the next time?
