Mexican-spiced Brown Rice with Sausages

Mexican-spiced Brown Rice with Sausages

Chewy, nutty brown rice forms the base of this easy, economic and satisfying dish.

This is almost a pantry dish – sausages, stock and peas from the freezer, rice, tomatoes and spices from the pantry and cheese from the fridge – and that’s dinner.

I used breakfast-sized pork sausages – but use whatever you prefer.

Mexican-spiced Brown Rice with Sausages

Canned beans are also a great addition to this dish – use instead of, or in addition to the sausages.

Serves 4-6

500g pork sausages
olive oil
1 onion, chopped
1 clove garlic, finely chopped
1 tsp ground cumin
1 tsp smoked paprika
¼-½ tsp chilli powder or to taste
sea salt
1 cup brown rice
3 cups chicken or vegetable stock
440g can diced tomatoes
1 tbsp tomato paste
1 cup frozen peas
1-2 cups grated hard cheese of your choice – I used a local sheep cheese
a good handful of fresh coriander or parsley

1              Heat a large frying pan with a lid over a medium heat. Add a splash of oil and brown sausages. Remove sausages from pan and set aside.

2              Add onion, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent. Add garlic, cumin, paprika,
chilli powder and a grind of salt and cook, stirring, for 30 seconds or until fragrant.

3              Stir rice into pan and cook, stirring, for 2-3 minutes. Add stock, tomatoes and tomato paste, mix to combine, cover and cook for 30-40 minutes or until rice absorbs the liquid and is tender.

4              Meanwhile, cut sausages into pieces. Add peas and sausage pieces to pan and mix to combine. Cover and cook for 5 minutes longer. Stir in coriander or parsley, reserving a little for scattering, and cheese and stir to melt cheese. Serve immediately, scattered with remaining coriander or parsley.

So tell me, do you have a pantry meal which is based on rice?

Where did the ingredients for this dish come from:
Sausages: Holly Bacon – Hastings; Onion: Krismaw Gardens –
Hastings; Paprika, chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings; Coriander or parsley: The Chef’s Garden @ Epicurean – Hastings; Cheese: Origin Earth – Havelock North; Olive oil: The
Village Press
– Hastings; Store Cupboard Ingredients: cumin, rice, tomatoes, tomato paste, stock, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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One Pan Greek Chicken & Lemon Rice

One Pan Greek Chicken & Lemon Rice

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One-Pan Beef, Rice & Vegetables

Spicy Coriander Rice

Spicy Coriander Rice

 

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