Adapted from Jamie Cooks It Up!’s Cheesy Spanish Rice
Today’s recipe is probably not for anyone that can make a macaron successfully. This is easy, peasy, lemon squeezy. But I’m excited to post this because I probably eat a version of this most weeks. And anyone can make it, even someone who has never really cooked before. Savoury Rice or Student Rice, if you like, which is probably when I first started cooking something similar. The recipe at Jamie Cooks It Up! is the easiest route I’ve found to savoury rice nirvana, but then I also love her blog because she is just so funny. There are lots of good family orientated meals there. I find it very inspirational when I’m looking to cook something that C and I will both appreciate. This dish only requires one pot (unless you’re cooking a protein separately), it can be a main or a side and you can add whatever you like. Endless versatility is definitely its virtue. I’d say I usually stick with the basic bones of the dish every time: onions, garlic, pepper, long-grain rice, cumin, passata and stock. But you can add, or swap, almost any element. Herbs instead of spice, vegan, veggie, meaty, fishy proteins. Leftovers, frozen veg, tinned tomatoes instead of passata, this dish doesn’t care what you add in! It’ll just take it and be all the better for it. I’ve gone with a sausage version this time – the sausage is also your choice. Big or small, spicy or plain, veggie or meat. The base recipe is vegan until you add either your stock or your protein, so make of this what you will. I’ve added leftover roast beef and broccoli before. I’ve added prawns and frozen peas. I’ve added a vast quantity of mixed veg and some sriracha, or mushrooms with cheese popped on the top at the end (see Jamie’s original recipe for the cheesy version). It’s all good. Just remember to add uncooked meat or vegetables at a time that will allow them to cook through by the time the rice is done, which might be as early as the first step. Double the quantities for a horde – I make it for four and save some as I’d rather not have half a pepper and half an onion sitting the fridge, but you should just go with the flow.* And it can be done on a budget, when you’re short of time, and when there’s barely anything in your cupboard. If you’re nervous about cooking give this a go, because just as long as you stir it a couple of times it is very forgiving. Love it.
Savoury rice (with sausage)
Prep time 10 minutes Cook time 30 minutes Makes 4 adult servings
- 1 tbsp sunflower oil
- 1 medium onion, diced
- 1 sweet pepper of any colour, de-seeded and diced
- 2 fat cloves garlic, finely diced
- 190g long-grain rice
- ½ tsp ground cumin
- 400ml stock
- 200ml passata
- salt and pepper
- 8 cooked sausages, snipped into chunks
Heat the oil in a large frying, for which you have a lid, and sweat the onion, pepper and garlic over a low to medium heat, for about 5 minutes. Now add the rice, stir, and leave for a couple of minutes until some grains take on a little colour. Add the stock and the passata, stir well, bring to a simmer. Turn down to low and pop on the lid. Cook for 12-15 minutes, stirring occasionally to prevent sticking and ensure all the rice grains stay within the liquid. After this time check the seasoning and add your sausages to heat through until piping hot. Serve on warmed plates with vegetable sides such as steamed broccoli or green beans.
* Extra care should be taken with the cooling and storage of cooked rice. Please see here for guidelines on how to do this safely.