Mexican Sausage, Rice and Beans

Walk in the door from work, dice some onion, grab your quality Dirty Clean Food sausages and throw all remaining ingredients into a pan. Continue to cook in said pan and have a delicious dinner ready 30 minutes later. This warming, hearty meal is what dreams are made of. One pan, nutritious, delicious and easy. We hope you enjoy this easy way to make a meal with our Jalapeno and Cheddar Beef sausages.

Serves 4       Prep Time: 10 mins       Cook Time: 35 mins

Cook Style: Cook top to oven       Skill Level: Easy Peasy

Ingredients 

• 2 Tbsp olive oil
• 600g DCF Jalapeno and Cheddar Sausages
• 1 onion, finely diced
• 3 clove garlic, crushed
• Chilli, ground, to taste
• 1 tsp cumin, ground
• 2 tsp coriander, ground
• 1 tsp smoked paprika, ground
• 2 cups medium grain rice
• 1 tin black or kidney beans, rinsed and drained
• 1 tin tomatoes crushed
• 2 cups stock chicken / veg
• ⅓ cup coriander stalk, finely chopped (retain leaves for garnish)
• Salt and pepper to taste 

Garnish

• ½ cup coriander leaves, roughly chopped
• Greek yoghurt or sour cream to taste
• 1 avocado avocado sliced
• 1 green capsicum finely sliced

Serve with Steamed greens OR Salad leaves

Method

1. Heat oven to 200°C fan force.
2. Place oil in a heavy based pan and place on medium high heat.
3. Add the sausages and seal on each side for around three minutes.
4. Remove sausages to a plate and set aside.
5. Add garlic and onion to the pan and cook, stirring for five minutes until the onion has softened and starts to caramelise.
6. Add the spices and stir through the onion.
7. Add rice and beans and stir through the spiced onions.
8. Add tomato, stock and coriander stalk and stir through the onion and rice.
9. Place the sausages back on top of the rice mix.
10. Bring the liquid to a simmer  and place in the oven.
11. Alternatively, turn down the heat under the pan and seal the pan with foil or a tight fitting lid
12. Cook until the rice has soaked up the liquid. About 25 mins.
13. Slice the sausages if you wish and scatter across the rice.
14. Serve topped with avocado, capsicum and coriander

Cooks Notes

Want more veg in the pan? You could grate in a zucchini and stir through when adding the rice OR add half a cup each of diced celery, carrot and capsicum to the pan with the onion OR stir through English spinach leaves once cooked.

Perfect Winter lunchbox leftovers the day after.

Thanks to Kate Flower for creating the recipe and styling this dish and Jessica Wyld for photographing all this deliciousness.