Mexican sausage and rice skillet
Prep time: 
Cook time: 
Total time: 
Serves: 1
Spicy sausage mixes with Mexican rice to make an easy one pot dinner full of flavour
  • 1/2 tsp and 1 tsp of olive oil
  • 1 Tex-Mex sausage (about 120g), cut into bite sized pieces
  • 1 tbs of brown onion, diced
  • 1/3 cup of basmati rice
  • 1 tsp of minced garlic (equivalent to 1 clove)
  • 2/3 cup of chicken stock
  • 1/4 cup of passata (tomato sauce)
  • 1 tbs of crumbled feta
  • 1 tsp of shredded coriander to garnish
  1. Heat 1/2 a tsp of olive oil in a small deep sided skillet over a medium heat
  2. Add the pieces of sausage and sear all sides - 3 to 4 minutes.
  3. Remove sausage from the skillet and set aside.
  4. Add 1 tsp of olive oil to the skillet. Don't worry about cleaning any bits of sausage from the skillet, they are just going to add to the flavour.
  5. Add the onion and cook for 2-3 minutes or until they start to soften and go translucent. If they start to fry rather than go translucent it isn't a drama, the flavour will just be slightly different.
  6. Add the rice and toss so it is coated with the oil.
  7. Cook the rice for about 5 minutes until it start to turn colour and go golden.
  8. Add the garlic and cook for another minute.
  9. Add in the chicken stock and passata and stir well.
  10. Add the sausage back to the skillet and bring to a boil.
  11. Turn the heat down to a simmer, put a lid on the pan and cook for 15 minutes until the liquid is absorbed. Stir occasionally while it is cooking.
  12. Once the liquid is absorbed remove from the heat and top with the feta and coriander.
Nutrition Information
Calories: 650
Recipe by Shrinking Single at