Sausage and Rice Skillet
raw rice cooked in one pan, with the right ratio and a proper rest
Kitchen Rookie
Total40 min
Active17 min
Free Time23 min
Tools
- Large deep pan or skillet with a lid
- Wooden spoon
- Knife and board
- Measuring jug
Ingredients
Serves
- sausages (4 sausages, about 80 g each)320 g
- onion, diced (1 medium)110 g
- bell pepper, diced (1 medium)150 g
- raw white rice200 g
- chicken or vegetable stock500 ml
- paprika1 tsp
- oil (1 tbsp)15 ml
- salt and pepper, to tasteto taste
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Techniques you'll practice
Why this works
- This is raw rice cooked properly inside a full one-pan dish. The skill is the covered simmer: trust the trapped steam and the timer, and keep the lid on.
- Browning the sausages first and cooking the rice in the same pan means the rice soaks up all that flavour.