[] Mexican Rice with Sausage

If you want to add more gluten free and dairy free recipes to your recipe box, [] Mexican Rice with Sausage might be a recipe you should try. This recipe serves 4. This main course has 742 calories, 33g of protein, and 33g of fat per serving. For $2.52 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. 198 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 50 minutes. It is an affordable recipe for fans of Mexican food. Head to the store and pick up oregano, ground cumin, beef, and a few other things to make it today. It is brought to you by Fuss Free Cooking. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is great. Similar recipes are Chipotle Mexican Grill Basmati Rice – Known for their freshly made Tex Mex food, their rice is a most requested, Slow Cooker Mexican Rice (Spanish Rice), and Mexican Sausage Balls.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

1/2 tbsp chopped chipotle in adobo sauce (adjust to taste)

1½ cup basmati rice

500g mini beef sausages

1 large brown onion, peeled & chopped

400g canned chopped tomatoes

1¼ cup chicken stock

1½ tbsp cooking oil

Fresh coriander leaves for garnish

2 cloves of garlic, peeled & chopped

2 tsps ground cumin

1/2 tbsp ground paprika ( I used sweet paprika, but normal paprika will work too)

1/2 tbsp dried oregano

1 cup frozen peas

1 large red capsicum (bell pepper), cut into chunks

Equipment:

baking paper

oven

pot

Cooking instruction summary:

Precook the sausages in a preheated oven of 180C on a baking paper lined tray for 10 minutes. While the sausages are cooking in the oven, use the time to prepare the rest of the ingredients.In a large heavy base non-stick pot, add cooking oil. When the oil is hot, add onion and saute until translucent over low-medium flame. Reduce the flame to low, add garlic, dried oregano, ground paprika, ground cumin and chipotle in adobo sauce and saute until the mixture is aromatic and the oil slightly separates from the mixture. Add basmati rice and toss to coat the rice with the tempered spices over low heat. Add chopped tomatoes and chicken stock to the rice to make sure the liquid is evenly distributed with the rice and then add sausages ( you may need to cut in bite size pieces if you could not get the mini sized ones), frozen peas and capsicum chunks. Turn the flame over high until the mixture start to bubble and then cover with a lid and turn the flame to low. Allow the rice to cook over low heat for 30 minutes. Check if the rice is done. If it appears to be undercooked, don't worry, put the lid back on and cook further over low heat for another 10 to 15 minutes. Allow the rice to rest for another 10 minutes. Garnish with chopped coriander leaves and serve immediately.

 

Step by step:


1. Precook the sausages in a preheated oven of 180C on a baking paper lined tray for 10 minutes. While the sausages are cooking in the oven, use the time to prepare the rest of the ingredients.In a large heavy base non-stick pot, add cooking oil. When the oil is hot, add onion and saute until translucent over low-medium flame. Reduce the flame to low, add garlic, dried oregano, ground paprika, ground cumin and chipotle in adobo sauce and saute until the mixture is aromatic and the oil slightly separates from the mixture.

2. Add basmati rice and toss to coat the rice with the tempered spices over low heat.

3. Add chopped tomatoes and chicken stock to the rice to make sure the liquid is evenly distributed with the rice and then add sausages ( you may need to cut in bite size pieces if you could not get the mini sized ones), frozen peas and capsicum chunks. Turn the flame over high until the mixture start to bubble and then cover with a lid and turn the flame to low. Allow the rice to cook over low heat for 30 minutes. Check if the rice is done. If it appears to be undercooked, don't worry, put the lid back on and cook further over low heat for another 10 to 15 minutes. Allow the rice to rest for another 10 minutes.

4. Garnish with chopped coriander leaves and serve immediately.


Nutrition Information:

Quickview
749k Calories
33g Protein
33g Total Fat
78g Carbs
35% Health Score
Limit These
Calories
749k
37%

Fat
33g
51%

  Saturated Fat
10g
66%

Carbohydrates
78g
26%

  Sugar
11g
12%

Cholesterol
91mg
30%

Sodium
720mg
31%

Get Enough Of These
Protein
33g
66%

Vitamin C
79mg
97%

Manganese
1mg
65%

Vitamin B3
10mg
51%

Vitamin B6
0.99mg
49%

Zinc
7mg
47%

Selenium
32µg
47%

Vitamin A
2242IU
45%

Vitamin B12
2µg
45%

Phosphorus
402mg
40%

Iron
6mg
36%

Potassium
1075mg
31%

Copper
0.56mg
28%

Fiber
6g
28%

Vitamin K
28µg
27%

Vitamin B2
0.45mg
26%

Vitamin E
3mg
26%

Vitamin B1
0.35mg
24%

Magnesium
90mg
23%

Folate
83µg
21%

Vitamin B5
1mg
19%

Calcium
125mg
13%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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