Dirty Rice

• servings: 4 servings
• active time: 20
• total time: 45 minutes

Ingredients

• 2 tbsp olive oil, for frying

• 2 red onion, sliced

• 2 red pepper, deseeded and chopped (but not too small)

• 4-6 garlic cloves, very finely sliced

• 2lbs Italian sausage (spicy or mild)

• 2-3heaped tbsp smoked paprika

• 400g long-grain rice (2 cup)

• 1 glass dry white wine (150ml)

• 1L (4 cups) chicken stock

• 6-8 spring onions, trimmed and sliced

• 3 tomatoes, roughly chopped

• small bunch of flat-leaf parsley, roughly chopped

Directions

1. Add just 1 tbsp of Olive oil to a 5-6 Dutch oven and fry the onion for 5 minutes until soft but not coloured.

2. Add the pepper and garlic and cook for 2 minutes while moving it about so the garlic doesn't burn.

3. Slit the sausage skins and crumble the sausage meat so it looks like small meatballs.

4. Turn the heat to high (otherwise, the sausage will steam rather than brown). Cook while moving it about a bit in the pan for about 4-5 minutes until coloured.

5. Add the smoked paprika and mix and season to taste.

6. Add the rice and stir well to mix thoroughly and absorb the flavour.

7. Now deglaze the pan by pouring in the white wine and scraping any bits stuck to the bottom. Cook for 2-3 minutes.

8. Add the stock and bring to a boil and then turn to a simmer. Cover with a lid.

9. Cook gently for 15–20 minutes until the rice is tender and the liquid almost entirely absorbed. Keep an eye on it and stir from time to time.

10. Remove from the heat, gently fold in the spring onions, tomato and parsley and serve.

Notes

You can add one more cup of rice (and 2 more of chicken stock) without adding any other ingredients and it still is super tasty!

Recipe from Micah