Serves 4
2 tablespoons olive oil
500g beef and cracked pepper sausages
2 brown onions, halved, sliced
1 red capsicum, cut into thick strips
2 cups basmati rice, rinsed
400g can diced tomatoes
2 1/2 cups chicken stock
2 tablespoons olive oil
500g beef and cracked pepper sausages
2 brown onions, halved, sliced
1 red capsicum, cut into thick strips
2 cups basmati rice, rinsed
400g can diced tomatoes
2 1/2 cups chicken stock
1/4 cup frozen peas
1 clove garlic, crushed
1 tsp crushed chilli
1/2 tsp sweet paprika
1/2 tsp dried oregano
Heat 1 tablespoon oil in a large, heavy-based saucepan over medium-high heat. Add sausages. Cook, turning often, for 5 minutes or until browned. Remove sausages to a board. Thickly slice.
Reduce heat to medium. Add remaining oil, onions, garlic, chilli, paprika, oregano and capsicum to pan. Cook, stirring occasionally, for 3 to 4 minutes or until soft. Add rice, tomatoes, stock and sausages. Stir to combine. Bring to the boil.
Cover pan and reduce heat to medium-low. Simmer for 10 minutes. Add frozen peas. Remove pan from heat. Set aside, covered, for 15 minutes (this allows rice to complete cooking). Season with salt and pepper. Spoon hotpot into serving bowls. Serve.
To reheat hotpot, spoon into serving bowls. Drizzle with 2 tablespoons chicken stock and cover with damp paper towel. Microwave on MEDIUM (50%) for 3 to 4 minutes.
Adapted from: Super Food Ideas - November 2006. Recipe by Michelle Noerianto
1/2 tsp sweet paprika
1/2 tsp dried oregano
Heat 1 tablespoon oil in a large, heavy-based saucepan over medium-high heat. Add sausages. Cook, turning often, for 5 minutes or until browned. Remove sausages to a board. Thickly slice.
Reduce heat to medium. Add remaining oil, onions, garlic, chilli, paprika, oregano and capsicum to pan. Cook, stirring occasionally, for 3 to 4 minutes or until soft. Add rice, tomatoes, stock and sausages. Stir to combine. Bring to the boil.
Cover pan and reduce heat to medium-low. Simmer for 10 minutes. Add frozen peas. Remove pan from heat. Set aside, covered, for 15 minutes (this allows rice to complete cooking). Season with salt and pepper. Spoon hotpot into serving bowls. Serve.
To reheat hotpot, spoon into serving bowls. Drizzle with 2 tablespoons chicken stock and cover with damp paper towel. Microwave on MEDIUM (50%) for 3 to 4 minutes.
Adapted from: Super Food Ideas - November 2006. Recipe by Michelle Noerianto
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