Sitting on the subway to work, I saw a recipe in the Metro paper and was inspired to come home and make my own version of Spanish rice. Needless to say, having some cold leftover rice was most useful. I’m really into remaking leftovers – nothing goes to waste in my kitchen – so I love this kind of recipe which can be used a base for using anything that’s sitting around in the fridge. You can add lunch meats, cold cuts, leftover roast chicken or beef dinners – the concept remains the same.
Total time: 30 minutes
2-3 spicy Italian beef sausages
1/2 cup peas
1/2 onion, diced
2 green onions, sliced on the bias
1/2 red or green pepper, diced
1/4 cup chicken stock
1/4 cup chopped tomatoes
1 garlic clove, crushed and diced
3 cups cooked short grain American rice
1 chipotle chili, diced
2 tbsp olive oil
Sauté onions, white part of the green onions, peppers, garlic and chipotle until softened. Meanwhile, cook the sausages (boil, steam or fry – I prefer boiling as it removes excess fat and then slip off the casing) and slice into thin 1/4 inch rounds. Add the sausages to the pan and sauté for a few minutes till lightly golden, add in the rice, peas, tomatoes and stock, and fry on medium-high heat until the water is absorbed. Sprinkle sliced green onions and serve hot.
Note: Chipotle chilis are extremely hot so be very careful in handling them – wear gloves. Use 1 in this recipe if you like mild heat. 2 will really up the ante. I usually buy canned chipotle chilis, they store well in the fridge for ages!