I bought some lovely tex-mex sausages the other day when I couldn’t get andouille sausages to make this prawn and sausage casserole. When trying out a new recipe I often buy more of the unusual ingredients that I really need so that I keep tweak the recipe as much as a I need to. I always make a recipe at least twice before posting but often more if I am not happy with it. Luckily the casserole worked out well and I didn’t need to do numerous remakes which would have been expensive with prawns.
But that meant I had these delicious sausages left over. I am not quite sure how to describe them. They are a bit like chorizo but I suspect they contain something like chipotle in adobo in them as well. Inspired by the chicken and rice one pot dishes I have made recently I thought I could do a one pot meal using Mexican rice as the base to create this Mexican sausage and rice skillet.
I am pleased with how this turned out and you could use any spicy sausage to make this. It is an easy quick recipe to make and the sausage adds a great spice kick to the rice. I topped it with some feta cheese to add a touch of saltiness to the dish and it acts as a lovely contrast to the spicy sweetness of the sausage and rice. And all done in one pot.
- 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
- Heat 1/2 a tsp of olive oil in a small deep sided skillet over a medium heat
- Add the pieces of sausage and sear all sides - 3 to 4 minutes.
- Remove sausage from the skillet and set aside.
- 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.
- 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.
- Add the rice and toss so it is coated with the oil.
- Cook the rice for about 5 minutes until it start to turn colour and go golden.
- Add the garlic and cook for another minute.
- Add in the chicken stock and passata and stir well.
- Add the sausage back to the skillet and bring to a boil.
- 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.
- Once the liquid is absorbed remove from the heat and top with the feta and coriander.