Smoked Sausage and Rice

Ingredients

• extra virgin olive oil — 3 tbsp60 ml
• garlic cloves — finely minced5 ea
• onions — chopped2 ea
• yellow capsicum — cut into 1.5 cm squares1 ea
• red capsicum — cut into 1.5 cm squares1 ea
• kransky sausages — sliced 0.5 cm thick400 g
• salt — ¾ tsp4.5 g
• black pepper0.5 tsp
• smoked paprika — ¾ tsp1.9 g
• long grain white rice270 g
• chicken stock — low sodium625 ml
• frozen peas — thawed280 g
• fresh parsley — chopped5 g

Method

1. Cook sausage: Heat 2 tbsp oil in a large heavy based pot over medium high heat. Add sausages and cook until golden. Remove with a slotted spoon.
2. Cook onion and garlic: Add remaining 1 tbsp oil. Add garlic and onion, cook for 2 minutes. Add capsicum and cook for 2 minutes until onion is translucent.
3. Add rice and liquid: Add rice, chicken stock, paprika, salt, pepper and the sausage. Stir, bring to boil, then reduce heat to low so it's simmering very gently.
4. Cover and cook: Cover with lid, cook 20 minutes.
5. Add peas and rest: Remove pot from stove. Working quickly, remove lid, add peas, then quickly put the lid back on. Rest 10 minutes - the residual heat with cook the peas.
6. Fluff and serve: Add parsley. Use a fork to fluff the rice. Serve immediately!