Smoked Sausage and Rice

The smoked sausage is the trick here to get great flavour into this quick one pot dinner. Tastes like Jambalaya, minus the cajun flavours, and much faster to make. Everybody loves this!

• Difficulty: Easy
• Category: Main dish
• Cuisine: Western

Ingredients

• 3 tbsp extra virgin olive oil
• 5 garlic cloves
• 2 onions
• 1 yellow capsicum
• 1 red capsicum
• 400 g kransky or other smoked sausages
• 3/4 tsp salt
• 1/2 tsp pepper
• 3/4 tsp smoked paprika
• 1 1/2 cup long grain white rice
• 2 1/2 floz chicken stock/broth
• 2 cup frozen peas
• 2 tbsp parsley

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!