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South American Sausage and Rice
Such a flavoursome rice dish that makes plenty for leftovers. Try swapping out the sausages with chorizo if you like things a bit spicer!
Prep Time:
45 mins
Cook Time:
Ingredients
- Roasted Red Pepper Puree:
- 480g jar roasted red peppers, drained and patted dry
- 1 small white onion, peeled and quartered
- 2 cloves garlic, peeled
- 4 slices jalapeno from jar [optional]
- Other Ingredients:
- 8 Hellers plain bratwursts or cheese bratwursts cut into bite size rounds
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 teaspoon crushed oregano
- 1/4 teaspoon smoked paprika
- 1 teaspoon salt
- 1 cup chicken stock
- 480g can black beans, rinsed and drained
- 450g can chopped tomatoes
- 60g sour cream
- 3 packs cooked rice
- ½ bag fresh spinach, roughly chopped
- 1 cup grated cheddar cheese
- Garnishes optional:
- Coriander leaves, avocado, sour cream, salsa, tortilla chips
Method
- Make the roasted red pepper puree by adding ingredients to a blender and pulse until smooth. Set aside
- Heat olive oil in a large deep sided fry pan over medium-high heat. Add sausage and cook until lightly browned, stirring occasionally, about 3-4 minutes. Add the roasted red pepper puree, cumin, oregano, smoked paprika, salt, and continue to sauté for 3 minutes over medium-high heat
- Stir in chicken stock, black beans, tomatoes, and simmer for 3 minutes
- Add sour cream and stir until smooth. Add rice and spinach and stir until well combined. Top with cheese and place under the grill for a few minutes until cheese is melted and golden
- Decorate or serve with garnishes
To make this Keto substitute the rice for Cauliflower Rice - just precook and add to the recipe
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