I welcome easy, budget friendly meals that my family will enjoy. Meals that are packed full of flavour even when I didn’t spend hours slaving away in the kitchen.
Cooking shouldn’t feel like a chore. Food is meant to be enjoyed and not only when eating it but also when preparing it. For this reason, easy, quick dinners, that fit into our busy schedules work wonders for me!
I used normal sausage but you can use a spicy sausage, pork sausages or really any kind of sausage you prefer. Removing the meat from the casing adds extra flavour to the dish so i highly recommend doing so.
I served this dish with a green salad of leaves, avocado, green pepper and topped it with toasted almonds, red onion and radish. Steamed greens or roasted vegetables will also be perfect as side dishes.
ingredients | serves 6 | easy
600g sausage, casing removed
4tbs olive oil
1 red onion, chopped
3 garlic cloves, chopped
1.5tbs paprika (not smoked)
pinch chilli flakes
6 sprigs thyme, leaves only
1/2tsp coriander seeds
1/2tsp cumin seeds
1/2tsp onion seeds
1tsp dried oregano
3/4c long grain rice
1 can chopped tomato
1/5c chicken stock `
1 red pepper, cut into blocks
spring onion, sliced at an angle (garnish)
handful fresh parsley, chopped
how to do it
remove the sausage meat from the casings/s and set aside.
heat oil and brown the sausage, about two minutes. set aside. add the butter to the skillet and cook the onion until glossy. add the paprika, oregano, thyme, onion seeds, cumin seeds, chilli & coriander and cook for one minute, until fragrant.
tip the rice into the skillet and stir through to coat. add the garlic, diced tomatoes, red pepper & chicken stock and stir. tip the meat into the mixture and bring it to a light boil.
turn down to a gentle simmer. cover with a tight fitting lid and cook for about 20 minutes, stirring every five minutes, until the rice have absorbed the liquid and is cooked through.
add a little more water if desired.
remove the skillet from the heat and stir the chopped parsley through the food. garnish with the sliced spring onion and serve warm.