Sausage rice
Ingredients
1 tbsp olive oil
1 onion chopped (I use whatever we have on hand)
3 peppers (any color) chopped
2 garlic cloves -minced
4 mild sausages -or spicy
2 tsp of smoked paprika
200g long grain rice
1/2 glass of white wine
2 cups chicken stock
4 spring onions chopped
1 can diced tomatoes
2 cups chopped spinach (fresh or frozen)
optional -sriracha to taste
Directions
Add 1 tbsp of Olive oil to a cast iron pot and fry the onion for 5 minutes until soft but not coloured. Add the garlic.
Slit the sausage skins and crumble the sausage meat. Turn the heat to high (otherwise, the sausage will steam rather than brown). Cook while moving it around every so often in the pan for about 4–5 minutes until coloured. Add the smoked paprika and mix. Season to taste.
Add the rice and stir well to mix thoroughly and absorb the flavour.
Now deglaze the pan by pouring in the white wine and scraping any bits stuck to the bottom. Add the stock and peppers and bring to a boil and then turn to simmer.
Cook gently for 15–20 minutes until the rice is tender and the liquid almost entirely absorbed. Stir every few minutes.
Add tomatoes, chopped spinach and spring onions. Mix and remove from heat.
Divide up portions and top with sriracha for an extra kick.
This recipe is from Gordon Ramsay however, i’ve adapted it over the years adding more/different veggies, a little less meat and different spices to create our now favorite dish. The original recipe calls for spicy sausage but we’ve opted for the mild so Rowyn can eat it and we top ours with sriracha to get the extra spice!
I’ll link Gordon’s video version here!
Bon appetit!