One Pot Mexican Rice and Sausages
One Pot Mexican Rice and Sausages makes for a quick meal which is full of smokey and mexican flavors. You can substitute the sausages with tofu/paneer and add in as many veggies as you want!
Servings: 4 Portions
Ingredients
- 5-6 Pork Sausages Dice them into ½ inch rounds.
- 2 tablespoons Butter
- 1 Onion finely chopped
- 4 Garlic Cloves minced
- 3 tablespoons Tomato Paste
- 1 teaspoon Oregano
- 1 teaspoon Paprika
- 1 tablespoon Chipotle Pepper Powder
- 1 teaspoon Cumin Powder
- 1 tablespoon Salt
- 1 cup Long grain Rice or Basmati soaked
- 2.5 cups Water
- 1 cup Bell Peppers sliced
Instructions
- Heat butter in a pan and sauté the sausages till they are golden brown and crispy.
- Add onions and garlic and sauté for a few minutes.
- Add tomato paste oregano, paprika, chipotle pepper, cumin and salt and cook this for two more minutes.
- Add soaked, drained rice along with water, mix and cover and cook for 15-20 minutes till the rice is 90% cooked through.
- Top with bell peppers and cover again. This will help steam the bell peppers.
- Mix it all up and serve hot topped with sour cream.
Notes
- Pork Sausage Substitutions: You can use vegetarian, chicken, pork or beef sausages here. I wouldn't recommend using Italian sausages because they are packed with spices and we are already adding quite a few when we cook this dish.
- Variations: You can also use chicken breast, paneer (or cottage cheese) or beans instead of sausages if that's what you have on hand.
- Short Grain vs Long Grain rice: This recipe works for both. I basically use whatever I have on hand. The cooking times will vary for both, so just keep that in mind.
- If you want to make this 100% vegetarian, switch up the sausages with tofu, potatoes or paneer (Indian cottage cheese).
Nutrition
Calories: 689kcal | Carbohydrates: 48g | Protein: 28g | Fat: 42g | Saturated Fat: 13g | Cholesterol: 102mg | Sodium: 2784mg | Potassium: 703mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2295IU | Vitamin C: 54mg | Calcium: 72mg | Iron: 4mg