SPICY BROWN RICE RECIPES

Steps:

• Add just 1 tbsp of Olive oil to a heavy-based casserole dish and fry the onion for 5 minutes until soft but not coloured.
• Add the pepper and garlic and cook for 2 minutes while moving it about so the garlic doesn't burn.
• Slit the sausage skins and crumble the sausage meat so it looks like small meatballs.
• Turn the heat to high (otherwise, the sausage will steam rather than brown). Cook while moving it about a bit in the pan for about 4–5 minutes until coloured.
• Add the smoked paprika and mix and season to taste.
• Add the rice and stir well to mix thoroughly and absorb the flavour.
• Now deglaze the pan by pouring in the white wine and scraping any bits stuck to the bottom.
• Add the stock and bring to the boil and then turn to simmer.
• Cook gently for 15–20 minutes until the rice is tender and the liquid almost entirely absorbed.
• Keep an eye on it and stir from time to time.
• Remove from the heat, gently fold in the spring onions, tomato and parsley and serve.

Steps:

• Heat the cooked rice. Set aside.
• Heat the oil in a large skillet over medium-high heat.  When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes.  Add garlic and sauté for another minute.
• Add the tomato paste, cumin, paprika, cayenne, salt and pepper.  Stir to evenly coat the vegetables.  Add the cooked rice, stir, and cook for 1 minute or until heated through. Serve with cilantro and lime wedges on the side.