Arroz Con Salchichas (Rice & Sausages)
Lynne Joyce
This is a great one dish meal that changes flavor depending on what type of sausages you decide to add.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
- 2 Tbsp olive oil
- 1 white onion finely chopped
- 2 sticks celery finely chopped
- 4 cloves garlic minced
- 1 eggplant diced
- 5 plum tomatoes
- 1/2 red + 1/2 green pepper finely chopped
- 1 Tbsp GF vegetable stock powder
- 2 Tbsp sweet paprika
- Salt & pepper to taste
- 2 oz GF pancetta or bacon finely diced
- 2 cups GF salchichas and/or chorizo sausage diced
- 4 cups of cooked rice
Using a large pan, sauté the onion and celery in olive oil oil until they begin to soften. Add the garlic, aubergine, tomatoes & peppers and cook slowly until you have a soft vegetable stew.
Stir in the veg stock powder, the sweet paprika, salt and pepper and taste for seasoning. Adjust heat to a simmer for a couple of minutes then remove from heat and place into a bowl.
Clean the pan, and fry the pancetta or bacon until the fat starts to run out. Add the diced sausages and fry until cooked.
Add the cooked rice and vegetable stew, stir thoroughly and cook until the dish is heated through.
