Sausage rice with corn
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Here at home we love rice cooked with meat and this sausage rice is definitely fantastic.
That's why I suggest you prepare this caipira delight at home.
Here we cook the rice on a wood-burning cooker because I was going to cook beans and chickpeas to freeze, but I also cook it on a gas cooker in the same way.
It's a simple recipe to prepare but it packs a lot of incredible flavours and the best thing is, there's no need to wash up afterwards as we only use one pan.
A complete and delicious lunch in just one dish!
The sausage rice includes corn, carrots and fresh Tuscan sausage, which means it looks like a feast to the eye. As well as being delicious, it's perfect for entertaining family or friends.
First of all, let's get to know the ingredients for our one-pot sausage rice:
Ingredients
700 grams of fresh pork sausage
3 cups rice
1 medium onion
1 large carrot
1 large tomato
200 grams of green corn (I use frozen)
1 piece of red pepper (optional)
1 tablespoon of oil (I used homemade lard)
60 ml cachaça
Enough water
1 chilli pepper (or other pepper)
1 tablespoon of multi-purpose seasoning (or garlic and salt)
1 bay leaf
Salt to taste
Green chilli to taste
Directions:
Tip: for every preparation, check that you have all the ingredients at home, or if you don't have any that you can substitute or even remove from the dish.
Firstly, slice the fresh sausage (not too thinly so it doesn't fall apart).
Then cut the onion, chilli and tomato into small cubes.
Grate or cut the carrot into small cubes.
Cut the chilli into small cubes and chop the green smell.
Now heat a pan, add the lard and then add the sausage slices and fry until golden brown.
If the sausage gives off too much fat, discard some.
Make a space in the middle of the pan and add the onion to sauté, stir a little and add the sausage, then do the same with the seasoning.
Then add the cachaça and flambé.
Add the chopped peppers, tomatoes, chilli and green corn, mix well and sauté for about 2 minutes.
Try to scrape all the scorch from the bottom of the pan so that it brings a lot more flavour to the dish once it's ready.
Add the rice, stir well and let it fry a little.
Add the water, the bay leaf and salt and cook as normal.
Once the rice is cooked, remove it from the heat and leave it covered for 5 minutes before serving.
Finally, sprinkle some green chilli on top and serve.
Tip: Basil:
About rice:
Did you know that nowadays it's no longer necessary to wash rice?
The amount of cooking water varies according to the type of rice and cooker.
The average is one cup of rice to two cups of water or add water two fingers above the rice.
Vegetable substitutions:
Swap the green corn for peas if you prefer. In the same way, if you prefer, add chopped green beans or remove the vegetables and just make rice with sausage.
If you like, add green olives on top of the finished rice.
I've used frozen green corn here, but you can use fresh corn or even tinned corn, whichever is easiest for you.
How to serve:
Serve the rice with green salad, vinaigrette, as well as chilli salad goes very well with it.
For those who enjoy a nice fried egg with a soft yolk on top, it's definitely worth a try.
Chips of potato, manioc or even banana would certainly be welcome.
Nana from Manga com pimenta has a recipe for sweet potato chips: sweet potato chips
About the fresh sausage:
Replace the pork sausage with the type you like best: pure, Tuscan, chicken sausage or even mixed, it can also be fresh Calabrian sausage or even smoked, but there are also beef sausages, in any case use the one you like best.
If you cut the sausage very cold, it will be easier and won't fall apart, but to put it in the pan to fry it must be at room temperature.
See also:
parmigiana rice,
oven rice,
rice with pork ribs,
paella caipira
Easy potato lasagne
Layered salad
Savoury chicken pie
Save the image of the sausage rice below on Pinterest:
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EQUIPMENT
cooker
INGREDIENTS
700 grams of fresh sausage
3 cups uncooked rice
1 medium onion
1 large carrot
1 large tomato
200 grams of green corn (I use fresh frozen)
1 piece of red pepper optional
1 tablespoon of oil or homemade lard
60 ml cachaça
enough water
1 piece of chilli pepper (or other)
1 tablespoon of seasoning or garlic
1 bay leaf
enough salt
HOW TO PREPARE
Slice the fresh sausage into slices (not too thin so it doesn't fall apart).
Cut the onion, chilli and tomato into small cubes.
Grate or cut the carrot into small cubes.
Cut the chilli into small cubes and chop the green smell.
Heat a pan, add the lard and sausage slices and fry until golden brown.
If it releases too much fat, discard some.
Make a space in the middle of the pan and add the onion to sauté, stir a little and add the sausage, do the same with the seasoning.
Pour in the cachaça and flambé.
Add the chopped peppers, tomatoes, chilli and green corn, mix well and sauté for about 2 minutes.
Try to scrape all the scorch from the bottom of the pan as this will add much more flavour to the dish once it's ready.
Add the rice, stir well and let it fry a little.
Add the water, the bay leaf, adjust the salt if necessary and cook as normal.
When cooked, remove from the heat and leave covered for 5 minutes before serving.
Sprinkle green chilli on top
The chef's version of sausage rice:
♥♥♥♥♥
For those who like comfort food, dishes that remind us of a small country town, farm or cosy place, this rice is perfect.
I'm a sceptic, but I love rustic, country and sertaneja food, but this rice is really delicious.
Otherwise, we'd have no way of knowing that you'd made a dish for the blog.
After all, we like to know what you're doing in your kitchen.