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Consider this smoked sausage and rice recipe to be a flavour explosion. It's the ideal one-pot meal that's not afraid to experiment with bold flavours. Add some fresh vegetables, and you've got a lovely, bone-warming weekday meal. The use of smoked sausages is what makes this recipe special. Smoked sausages, an under-utilised but inexpensive ingredient available in all supermarkets, pack a lot of flavour thanks to their smoky flavour and generous seasoning in the sausage itself. They pan fry to a beautiful golden colour, leaving behind a slew of flavourful goodness in the oil, which then serves as the primary flavouring for this rice meal.
Here's how you can make this simple yet wholesome dish at home:
Ingredients:
• 400 g smoked sausage (sliced into small pieces)
• 2 cups chicken broth
• 1 ½ cups white rice (rinsed and drained)
• 1 tablespoon of olive oil
• 1 teaspoon cayenne pepper powder
• 1 cup bell pepper (thinly sliced)
• 2 garlic cloves (minced)
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 cup tomato sauce
• 1 cup white onion (diced)
• For garnish: parsley (minced)
Method:
• In a large skillet or pot, heat the olive oil over medium heat, then add the onion and cook until soft.
• Cook for 2-3 minutes, or until the green pepper is tender but still crispy, with the green pepper, garlic, cayenne pepper, salt, and pepper.
• Put the sausage in the pan and cook for an additional 3–4 minutes to allow the sausage to become fragrant.
• Stir in the rice and toast it for 5–6 minutes before adding the chicken broth and tomato sauce and mixing well.
• Bring the broth to a boil, then reduce to medium-low heat and cover.
• Allow it to steam for 18–20 minutes, or until there is little moisture left in the pan and the rice is tender.
• Remove from the heat and set aside for 5–6 minutes before fluffing the rice and serving with freshly minced parsley.
