Are you ready to spice up your dinner routine? This Baked Homemade Spicy Sausage Rice is not only delicious but also incredibly easy to make. Perfect for busy weeknights, this one-pot meal combines the rich flavors of spicy sausage with the comforting texture of rice, all baked to perfection. Let’s dive into the details of this mouth-watering recipe that serves four!
Baked Homemade Spicy Sausage Rice: A Flavorful One-Pot Delight
Prep Time:
5 minutes
Cook Time:
20 minutes
Additional Time:
5 minutes
Total Time:
5 minutes
Ingredients
- To make this dish, gather the following ingredients:
- 1 tablespoon olive oil (or vegetable oil)
- 1 red onion, thinly sliced
- 1 red bell pepper, deseeded and chopped
- 2 garlic cloves, finely sliced
- 6 spicy sausages (Italian chili or your preferred variety)
- 1 heaped teaspoon smoked paprika (La Chinata recommended)
- 200g uncooked long-grain rice (such as Basmati)
- ½ glass (90ml) dry white wine
- 500ml chicken stock
- 4 spring onions, trimmed and sliced
- 2 tomatoes, roughly chopped
- Small bunch of flat-leaf parsley, roughly chopped
- Grocery List
- When shopping for this recipe, ensure you have:
- Olive oil or vegetable oil
- Red onion
- Red bell pepper
- Garlic cloves
- Spicy sausages
- Smoked paprika
- Long-grain rice
- Dry white wine
- Chicken stock
- Spring onions
- Tomatoes
- Flat-leaf parsley
Instructions
Follow these simple steps to create your Baked Homemade Spicy Sausage Rice:
- Preheat the Oven: Start by preheating your oven to 180°C (350°F).
- Prepare the Base:
- In a large, heavy-based casserole dish, heat the olive oil over medium heat.
- Add the sliced red onion and sauté for about 5 minutes until softened but not browned.
- Add Vegetables:
- Stir in the chopped red bell pepper and garlic. Cook for an additional 2 minutes.
- Cook the Sausages:
- Remove the sausage casings and crumble the sausage meat into the pan.
- Increase the heat to high and cook for 4–5 minutes until browned.
- Season and Combine:
- Sprinkle in the smoked paprika and mix well.
- Add the uncooked rice, stirring to coat it in the flavors.
- Deglaze:
- Pour in the dry white wine, scraping any bits stuck to the bottom of the pan.
- Add Stock and Bake:
- Pour in the chicken stock and bring to a simmer.
- Cover with a lid or foil and transfer to the preheated oven.
- Bake for 20–25 minutes until the rice is tender and has absorbed most of the liquid.
- Finish Up:
- Remove from the oven and gently fold in spring onions, chopped tomatoes, and parsley before serving.
Notes
- Sausage Variations: Feel free to use different types of sausages based on your heat preference—mild or extra spicy!
- Vegetable Additions: You can add other vegetables like peas or corn for added nutrition.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 819Total Fat: 48gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 79mgSodium: 1321mgCarbohydrates: 60gFiber: 4gSugar: 19gProtein: 27g
