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About Me

Hi, there! I’m Rabia, a ½ pakistani and ½ filipina food blogger. I love sharing my easy and quick halal recipes. I also enjoy creating ASMR and cinematic videos revolving food! Instagram @hungryforgoodies

One Pan Mexican Rice & Chicken Sausages by Rabia

  • Prep Time

    5 Minute

  • Cooking Time

    20 Minute

  • Serving

    4

  • Non Veg
  • Chicken
  • Caribbean
  • Main course
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Growing up in a very traditional Asian household, we had fried rice for dinner at least once a week. It was my mum’s go-to meal. I love fried rice but I realised it was time to change it up with this easy Chicken Sausages Mexican rice.

This Mexican rice (made using Laila Jasmine Rice) comes together so easily and quickly in a single pot, which makes for an easy clean-up. You can also throw in your favourite veggies but I kept it simple with onion, bell peppers and red kidney beans.

Method

  1. Heat butter in a pan and sauté the sausages till they are golden brown and crispy.
  2. Add onions and garlic and sauté for a few minutes.
  3. Add tomato paste oregano, paprika, chipotle pepper, cumin and salt and cook this for two more minutes.
  4. Clean and drain Laila Jasmine Rice and then add in the pan.
  5. Pour chicken stock, mix and cover. Cook for 15-20 minutes till the rice is 90% cooked through.
  6. Top with bell peppers and cooked red kidney beans. Cover again. This will help steam the bell peppers.
  7. Mix it all up and serve hot!

Ingredients

  • 3/4 cup Laila Jasmine Rice
  • 1/2 cup Laila red kidney beans (cooked)
  • 4-5 chicken sausages (dice them into ½ inch rounds)
  • 2 tbsp butter
  • 1 onion (finely chopped)
  • 2-3 garlic cloves (minced)
  • 2 tbsp tomato puree/paste
  • 1 tsp oregano
  • 1 tsp paprika powder
  • 1 tbsp chipotle pepper powder
  • 1 tsp Laila Cumin powder
  • 1-1/2 tsp salt or to taste
  • 350 ml chicken stock or water
  • 1/2 cup bell peppers (sliced)

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