SMOKY SAUSAGE AND PEPPER CHILLI WITH RED RICE, SOURED CREAM AND CHIVES 1
INGREDIENTS
125g red rice 1 onion 1 red pepper 1 fresh chilli 1 large garlic clove 2 pork and herb sausages Oil for frying 15g fresh chives ½ tin red kidney beans Chilli spice pot containing 1 tsp ground cumin, 1 tbsp dried coriander, ½ tsp smoked sweet paprika 1 tin chopped tomatoes Salt and pepper 1 lime ½ pot of soured cream
METHOD
● Rinse the rice in a sieve under cold water. Transfer to saucepan and cover with plenty of water and heat until boiling, then simmer for 35 minutes until cooked. ● Peel and finely dice the onion. Cut the red pepper into 2cm dices then finely chop the chilli (leave the seeds in if you want more heat). Peel and finely chop the garlic clove. ● Remove the skins from the sausages and roughly crumble or chop the meat (1). Heat 1tbsp oil in a heavy based pan and fry the
RECIPE BOXES Riverford recipe boxes are a simple and inspiring way to cook. Every week, we deliver everything you need to make three tasty organic meals. Inside each box, you’ll find the freshest, seasonal organic produce, step-by-step recipe cards and all the ingredients in exact quantities. The recipes are quick to cook and ideal for weeknights – most are ready in under
sausage meat to lightly brown it. Transfer to a plate (2). ● Add the onion and red pepper to the same pan, with a splash more oil. Cook on a low heat, stirring occasionally for 10 minutes (3). Add a splash of water if it looks like catching. ● Meanwhile snip enough chives so you have 3 tbsp worth. Rinse the kidney beans in a colander.
2
● Add the chilli, garlic and chilli spice pot to the onions and peppers, stirring for 2 minutes. Add the tinned tomatoes, kidney beans and sausage meat. ● Season, stir and bring to the boil, then simmer for 15 minutes. Stir often to prevent the bottom of the pan catching. Add a splash of water if necessary.
Drain the rice once cooked. Check the seasoning in the chilli once cooked. Squeeze in a little lime juice to taste.
3
●
● Mix the chopped chives with about half a pot of soured cream and serve with the chilli and rice, sprinkled with the rest of the chives.
Tip: If you have any leftover chilli save it to have with a baked sweet potato the next day.
45 minutes. Think well balanced and nutritious, with a few treats thrown in. Our cooks come up with nine new recipes every week, so there is always plenty of choice. There are three different varieties of recipe box - choose from vegetarian, quick, or original. A box for two people ranges in price from £33 for the vegetarian box, to £39.95 for the quick and original boxes. Delivered straight to your door, with everything you need to cook
included, generous portion sizes, and three delicious meals per box they offer great value for money. No waste. No missing the vital ingredient. All you have to do is cook. Visit: www.riverford.co.uk/recipebox to
find out more or call 01803 762059.
/// A U G U S T 2 0 17 1 7