Description
A hearty and flavorful one-pot meal featuring smoky kransky sausages, vibrant capsicum, tender rice, and sweet peas, all cooked together for an easy and satisfying dinner.
Ingredients
Scale
Meats
- 400 g / 14 oz (~3) kransky or other smoked sausages, sliced 0.5 cm thick (1/4″ thick)
Vegetables & Aromatics
- 5 garlic cloves, finely minced
- 2 onions (medium), chopped (or 1 large onion)
- 1 yellow capsicum, cut into 1.5 cm (1″) squares
- 1 red capsicum, cut into 1.5 cm (1″) squares
- 2 cups frozen peas, thawed
- 2 tbsp parsley, chopped (optional)
Dry Ingredients & Spices
- 1 1/2 cups long grain white rice, uncooked
- 3/4 tsp salt
- 1/2 tsp pepper
- 3/4 tsp smoked paprika (substitute with normal paprika if unavailable)
Liquids & Oils
- 2 1/2 cups low sodium chicken stock/broth (or vegetable stock)
- 3 tbsp extra virgin olive oil
Instructions
- Cook sausage: Heat 2 tablespoons of olive oil in a large heavy-based pot over medium-high heat. Add the sliced sausages and cook them until they turn golden brown. Once cooked, remove the sausages using a slotted spoon and set aside.
- Cook onion and garlic: Add the remaining 1 tablespoon of olive oil to the pot. Add the minced garlic and chopped onion, and cook for 2 minutes until fragrant. Then add the yellow and red capsicum, cooking for another 2 minutes until the onion becomes translucent.
- Add rice and liquid: Stir in the uncooked rice, chicken stock, smoked paprika, salt, pepper, and the cooked sausage back into the pot. Mix everything together and bring the mixture to a boil. Once boiling, reduce the heat to low to maintain a very gentle simmer.
- Cover and cook: Cover the pot with a lid and let it cook for 20 minutes, allowing the rice to absorb the flavors and cook thoroughly.
- Add peas and rest: Remove the pot from the stove. Quickly take off the lid, add the thawed peas, and immediately cover the pot again. Let it rest for 10 minutes; the residual heat will cook the peas perfectly.
- Fluff and serve: Stir in freshly chopped parsley if using, and fluff the rice gently with a fork. Serve immediately while hot for a delicious and satisfying meal.
Notes
- Use low sodium chicken stock to control salt content and enhance flavor.
- You can swap the long grain white rice for basmati or jasmine rice if preferred; cooking times may vary slightly.
- If you cannot find smoked paprika, regular paprika will work but will give a milder smoky flavor.
- For a vegetarian version, substitute sausages with smoked tofu or plant-based sausage alternatives and use vegetable stock.
- Ensure peas are thawed before adding to avoid excess water diluting the dish.
