Sausage and Pepper Rice Skillet

Ingredients

• 200g (7 oz) chicken sausage, in 1cm / 1/2in rounds
• 60g (1/3 cup) white rice, dry
• 120g (2) bell peppers, sliced
• 60g (1/2) onion, sliced
• 2 tsp (8ml) olive oil
• 150ml (2/3 cup) hot chicken stock
• 2 garlic cloves (6g), minced
• 1 tsp smoked paprika, 1 tsp dried oregano
• 1/4 tsp fine salt; 2 tbsp parsley, chopped

Method

1. Brown the sausage rounds in the oil over medium-high, 2 min a side, until both cut faces are dark. Lift them out.
2. Cook the peppers and onion in the sausage fat for 5 min, until softened and picking up colour at the edges.
3. Add the garlic, paprika and oregano and stir 30 seconds until it smells toasted rather than raw.
4. Stir in the dry rice and coat it in the fat for a full minute. Toasting the grains is what keeps them separate instead of turning to porridge.
5. Pour in the hot stock, add the salt and bring to a simmer.
6. Cover tightly, drop to the lowest heat and cook 12 min without lifting the lid once.
7. Return the sausage, replace the lid and rest off the heat 5 min before forking it through with the parsley.