Smoked Sausage and Rice - easy one pot dinner!

• servings: 4 servings
• total time: 40 minutes

Ingredients

3 tbsp extra virgin olive oil

5 garlic cloves (, finely minced)

2 onions ((medium), chopped (or 1 large))

1 yellow capsicum (, cut into 1.5cm / 1" squares)

1 red capsicum (, cut into 1.5cm / 1" squares)

400 g/ 14oz (~3) kransky or other smoked sausages (, sliced 0.5cm thick / 1/4" thick)

3/4 tsp salt

1/2 tsp pepper

3/4 tsp smoked paprika ((sub normal paprika))

1 1/2 cup long grain white rice (, uncooked (Note 2 other rices))

2 1/2 cups chicken stock/broth (, low sodium (or veg stock))

2 cups frozen peas (, thawed)

2 tbsp parsley (, chopped (optional))

Directions

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.

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.

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.

Cover and cook: Cover with lid, cook 20 minutes.

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.

Fluff and serve: Add parsley. Use a fork to fluff the rice. Serve immediately!