This one skillet wonder is a quick and delicious dinner, and perfect for lunch the next day.

Vegan

Serving Size: 4-6

Cooking/Prep Time: approx 40

INGREDIENTS

Brown rice – 1 cup

Olive oil - 3 Tablespoons 

Suzy Spoon’s smoked chilli and paprika sausages – 1 pack (6 sausages)

Red capsicum - 1 sliced

Yellow capsicum - 1 sliced

Brown onion – 1 diced

Garlic - 4 cloves, minced

Salt – a pinch

Pepper – a good grind

Tomato paste - 5 Tablespoons

Vegetable stock - 1¼ cups

Paprika - 1 Tablespoon

Cayenne pepper – a pinch (depending on how hot you like things)

Parsley - 1½ Tablespoons, chopped

SAUSAGE, PEPPER & RICE SKILLET

METHOD

Directions

Cook the rice in a saucepan using the absorption method. (Absorption method- Put rice in saucepan with 1½ cups of water and a pinch of salt. Bring to the boil then turn to low, put on a lid and cook for 15 minutes.)

Slice the sausages into 1cm thick round slices

Place a large skillet or frypan over medium-high heat

Add oil 

Add the sausage slices and carefully cook for about 5 minutes, until browned on both sides

Remove from the pan and set aside, leaving any oil in the pan

Add the onion to the frypan, saute for 3 minute 

Add the capsicum and sauté for another 3 minutes

Add the garlic, salt and pepper, cook for 1 minute 

Remove from the pan and set aside with the sausage

Put the tomato paste into the frypan

Add the vegetable stock, whisk to combine 

Allow the mixture to simmer for 3 minutes

Add the paprika and cayenne pepper

Stir in the cooked rice, capsicum and onions until combined 

Gently add the sausage

Cook for 10-15 minutes

Garnish with chopped parsley to serve

 

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Tel: (02) 95579762  |  Email: info@ssvb.com.au

 

© 2018 Suzy Spoon's Vegetarian Butcher ABN 38 917 402 475

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