Description
A flavorful and easy one-pot dinner featuring smoked sausage and rice cooked to perfection. This dish is packed with savory flavors and colorful vegetables, making it a satisfying meal for any night of the week.
Ingredients
Units
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For the dish:
- 3 tbsp extra virgin olive oil
- 5 garlic cloves, finely minced
- 2 onions (medium), chopped
- 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 cups long grain white rice, uncooked
- 2 1/2 cups chicken stock/broth, low sodium
- 2 cups frozen peas, thawed
- 2 tbsp parsley, chopped (optional)
Instructions
- Cook sausage: Heat 2 tbsp oil in a large pot over medium-high heat. Add sausages and cook until golden. Remove with a slotted spoon.
- Cook onion and garlic: Add remaining 1 tbsp oil. Cook garlic and onion for 2 minutes. Add capsicum and cook until onion is translucent.
- Add rice and liquid: Stir in rice, chicken stock, paprika, salt, pepper, and sausage. Bring to a boil, then reduce heat to low and simmer.
- Cover and cook: Cover and cook for 20 minutes.
- Add peas and rest: Remove from heat. Add peas, cover, and let rest for 10 minutes to cook peas.
- Fluff and serve: Add parsley, fluff rice with a fork, and serve hot.
Notes
- Smoked Sausages: Any smoked sausage works well in this recipe, providing lots of flavor.
- Rice: Best made with long grain rice, but basmati, medium, and short grain white rice can also be used.
- Nutrition: Per serving, assuming 5 servings.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450 kcal
- Sugar: 3g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 45mg
