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Spicy Sausage, Peppers & Rice

Tuesday, December 5, 2017 21:01
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I had an incredibly busy day today, filled with wrapping packages and addressing cards, etc.  I knew that when it came time to making us some supper, it would have to be something quick and easy!

Quick and easy doesn’t mean you have to totally rely on prepacked food or frozen dinners!

It is possible to throw together a delicious and simple meal with very little effort on your part!  I cooked the rice for this in my microwave while I was wrapping gifts.  I have a Pampered Chef Rice Cooker that makes the best rice!

It takes little or no time to slice some peppers, and dice some onions . . . likewise the smoked sausage.  In truth you could also use bits of leftover ham, sliced hotdogs, or even cooked chicken!   I dare say you could even add cooked prawns instead of the smoked sausage. Or both. It would kind of be like a paella then I think!
You brown off the smoked sausage and the peppers and onions, add a few other bits, throw in the rice and presto chango, dinner is served!

Some crusty bread and a salad on the side and your meal is complete!  If you like things really spicy you can pass some hot sauce at the table.  We find this to be seasoned just right for us!

*Spicy Sausage, Peppers & Rice*

Serves 4 – 6 (depending on appetites)


A quick, easy and delicious weeknight supper that I have never had anyone turn their nose up at!  Great for these busy nights we are having. 

265g short grain rice (1 1/4 cups)

(Cook according to package directions and keep warm)

2 tsp olive oil

350g smoked sausage sliced (12 ounces)

1/2 each red, green and yellow pepper, sliced

1 medium onion, peeled and chopped

2 fat cloves garlic, peeled and minced

1/2 tsp each fine sea salt and freshly ground black pepper

5 TBS tomato puree (tomato paste)

300ml chicken stock, divided (1 1/4 cups)

1 tsp sweet paprika (Don’t use the hot paprika)

few splashes hot sauce (or to taste)
1 1/2 TBS chopped fresh parsley

Heat the oil in a large skillet.  Add the smoked sausage and brown on both sides. Scoop out and keep warm.  Add the onions and peppers to the skillet.  Cook, stirring, for aobut5 minutes.  Add the garlic, salt and pepper.  Cook until it becomes quite fragrant.  Add the tomato puree and 180ml (3/4 cup) of the chicken stock. Stir to combine and cook for about a minute or two. Stir in the paprika and hot sauce.   Add the rice to the skillet, along with the smoked sausage, stirring to combine well. Stir in the remaining stock and heat through.  Garnish with the chopped parsley and serve immediately.

Throw together, all-in-one pan meals are the best for these hectic days!  Note, for the smaller family it is also very easy to cut this recipe in half.  Bon Appetite! 

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen


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