[] 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:

Equipment:

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:

covered percent of daily need