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Sausage and Pepper Rice

Sausage and Pepper Rice

with Balsamic-Dressed Salad

20-MIN MEAL
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Mild Italian sausage and peppers are combined with savoury rice and a herby tomato sauce for this quick and scrumptious meal that comes together in 20 minutes!

Tags:Easy Clean-upQuick
Allergens:Sulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Mild Italian Sausage, uncased

½ tbsp

Italian Seasoning

160 g

Sweet Bell Pepper

113 g

Mirepoix

1 tsp

Garlic Powder

¾ cup

Basmati Rice

2 unit

Chicken Broth Concentrate

56 g

Arugula and Spinach Mix

113 g

Baby Tomatoes

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

½ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

2 tbsp

Tomato Sauce Base

Not included in your delivery

0.38 tsp

Salt*

0.13 tsp

Pepper*

2.5 tbsp

Oil*

¼ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories890 kcal
Fat46 g
Saturated Fat15 g
Carbohydrate84 g
Sugar13 g
Dietary Fiber5 g
Protein35 g
Cholesterol103 mg
Sodium1900 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Stir together rice, half the broth concentrate, 1 1/4 cups hot water and 1/4 tsp salt (dbl all for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is almost tender, 10 min. Remove the pot from heat. Set aside, still covered.

2

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, core, then cut pepper into 1/2-inch pieces. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then mirepoix and sausage. Cook, breaking up sausage into smaller pieces, until cooked through, 4-5 min.** Season with salt and pepper. Add peppers. Cook, stirring occasionally, until peppers soften slightly, 2-3 min. Season with salt and pepper.

3

Add tomato sauce base, garlic powder, remaining broth concentrate and half the Italian Seasoning (use all for 4 ppl) to the pan with sausage and peppers. Cook, stirring often, until mixture is coated, 30 sec. Add rice and 1/4 cup hot water (dbl for 4 ppl), then stir to combine. Sprinkle half the Parmesan over the pan. Cover, then reduce heat to medium-low. Cook until rice is tender and liquid is absorbed, 4-6 min. Remove the pot from heat. Set aside, still covered, 2-3 min.

4

Meanwhile, halve tomatoes. Add vinegar, 1/4 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.

5

When rice is done, add tomatoes and arugula and spinach mix to the bowl with vinaigrette. Toss to combine.

6

Stir rice to combine with melted Parmesan. Divide sausage and pepper rice between plates. Sprinkle remaining Parmesan over top. Serve salad alongside.