Preparation Time: 5 mins
Cooking Time: 30 mins
454 gm packet sausages
3 tbsp vegetable oil
1 red onion - peeled and chopped
1 green pepper - seeded and chopped
225 gm long grain rice
1 tsp paprika
1 tsp ground cumin
1/2 tsp chilli powder
450 ml vegetable stock
397 gm can chopped tomatoes
410 gm can red kidney beans
Place the sausages on a grill rack. Cook under a hot grill for 8-10 minutes, turning occasionally until golden on all sides. Cool slightly; slice.
Heat the vegetable oil in a large pan. Add the chopped red onion; fry for 2 minutes. Add the green pepper.
Fry for 2 minutes, stirring until softened. Add the long grain rice, paprika, ground cumin and mile chilli powder. Cook, stirring, for a further 30 seconds. Stir in the vegetable stock. Add the tomatoes. Bring to the boil, stirring.
Cover; simmer for 8-10 minutes or until nearly all the liquid has been absorbed. Stir in the sausages and kidney beans. cook for 2-3 minutes or until all the liquid has been absorbed. Season to taste before serving.
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