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Sausage and Pepper Rice Skillet

SERVES 1 · 25 MIN · ONE PAN

Sausage and Pepper Rice Skillet
Make
Portion kcal
Coming to the App Store

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700
CALORIES
41g
PROTEIN
68g
CARBS
29g
FAT

Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.

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

9 ingredients, each with the gram weight the macros above were computed from.

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.
Step 1 of 7 Coming to the App Store

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MacroChef Plus is bought in the iPhone app, which is on its way to the App Store. The free week and the subscription are handled by the App Store, so they are cancelled there too.

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Tip: use hot stock, not cold. Cold liquid drops the pan temperature and the rice starts releasing starch before it starts absorbing.

Equipment24cm / 9in skillet with a tight lid

KitSkillet

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KeepsFridge 3 days. Reheat covered with 2 tbsp water so the rice resteams rather than drying out.

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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.