Mexican Baked Rice with Smokey Spicy Sausages

15 mins
20 mins
Mexican Baked Rice with Hellers Jalapeno & Cheese Sausages

Ingredients

  • 1 - 2 packs Hellers Smokey Spicy Brats or Spanish Chorizo sausages
  • 2 x 250g packs pre cooked brown rice, or 1 cup brown rice, cooked
  • 1 red pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 2 garlic cloves, crushed
  • 1 red onion, chopped
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 T tomato paste
  • 250g cherry tomatoes, halved or a tin of Mexican spiced tomatoes
  • 1 tin black beans, rinsed and drained
  • 1 lime, zested & juiced
  • 4 T parsley or coriander, chopped (optional)
  • ½ - 1 cup Tex Mex blend grated cheese
  • To Serve: sour cream, jalapenos, hot sauce, sliced chili, chopped coriander, guacamole or sliced avocado

  1. Heat 2 T oil in a large oven proof fry pan (or you can transfer it to one later) Bring a saucepan of water to the boil, and cook the rice noodles for 2 minutes or according to packet instructions. Drain and refresh under cold water to stop them from over cooking. Slice the cucumber.

  2. Brown the <a href="/product/spanish-chorizo-precooked">sausages</a> and set aside.

  3. Add the peppers, garlic and onion to the fry pan and cook until soft. Add the paprika, cumin, oregano and cook for a minute, before adding the tomato paste, fresh tomatoes or tinned tomatoes and the black beans. Stir to coat, then add the cooked brown rice. If using fresh tomatoes add in ½ cup of water too.

  4. Stir until the rice is hot, then add the lime zest, lime juice and herbs if using. Return the browned sausages to the fry pan.

  5. Transfer everything to a baking dish if needed, and sprinkle over the cheese. Place under a hot grill for 5 minutes or until the cheese is golden and bubbly. Alternatively, you can mix the cheese through the rice and let it melt.

  6. To serve: Spoon the hot rice and sausages onto individual plates, and top with your favorite Mexican sides. We chose sour cream, jalapenos, guacamole, sliced chili, and extra coriander. Serves 4