Allergy free Mexican chilli and coriander sausages recipe

Ingredients

• 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

Method

• 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.