Thursday, April 25, 2013

Allergy free Mexican chilli and coriander sausages recipe

  • 450g chicken sausages, plain or chilli (homemade or bought)
  • 1 onion, finely diced
  • 1 green or red capsicum, diced
  • 400g red kidney beans, drained and rinsed
  • 400g chopped tomatoes
  • 300ml water
  • Small squeeze of lemon (optional)
  • 125g long grain rice
  • Salt and pepper, to taste
Spice mix
  • 1 tsp paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 tsp mustard powder
  • ½-1 tsp cayenne pepper, to taste
  • ¼ tsp nutmeg
  • ½ tsp oregano
  • ¼ tsp ground cinnamon
  • ½ tsp ground coriander seeds
  • ½ tsp coriander leaves

  • Cook the sausages in a deep frying pan until browned.
  • Drain any excess fat and slice the sausages, if desired.
  • Turn the heat to medium-high and add the onion and fry for 3-4 minutes until softened.
  • Add the capsicum and fry for 1 minute.
  • Add the spice mix to the pan and stir through until fragrant.
  • Add the remaining kidney beans, tomato, water, lemon juice and the rice.
  • Return the sausages to the pan.
  • Season to taste with salt and pepper.
  • Bring to the boil then reduce the heat to low.
  • Cover and simmer for 20 minutes, stirring occasionally, or until the rice is tender.

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