Spiced Rice with Peppers & Sausage
From: Ian Seddon's Cookbook
🥘 Ingredients
- large bell peppers 2
- large shallot 1
- extra virgin olive oil 2 tbsp
- dried oregano 1 tsp
- Kosher
- links vegan sausage or of vegan ground “meat” 12-14 oz
- ground cumin 2 tsp
- ground coriander 2 tsp
- smoked paprika 1 tsp
- fat or medium garlic cloves 6
- Cooked White or Brown Rice (Stovetop Version 2) 3 ½ cup
- of radishes ½ bunch
- thinly sliced red onion from 1 handful
- Jalapeño-Basil Dressing 12 tbsp
If you bought pre-seasoned beans instead of vegan sausage, simply heat up 15 oz of beans in a frying pan or saucepan. Storage: Store the sausage-peppers-rice mixture in the fridge for about 3 days, separate from the Jalapeño-Basil Dressing, radishes, and red onion. Reheat the sausage-peppers-rice mixture in a frying pan with a touch of oil over medium heat (or in the microwave). Top the bowl with sliced radishes, sliced red onions, and the Jalapeño-Basil Dressing. Nutrition boost: For more fiber, use farro instead of rice. For more veggies, add on quartered cherry tomatoes, shredded cabbage, or broccoli sprouts. For more protein, mix in some drained and rinsed pinto or black beans. If you used the no-heat option on the Jalapeño-Basil Dressing and have some green pepper, dice it and add it on top of your bowl for extra crunch.
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1For the bell peppers & shallot (from vegetable prep): large bell peppers , large shallot , extra virgin olive oil , dried oregano , Kosher salt and freshly cracked black pepper, links vegan sausage or of vegan ground “meat” , ground cumin , ground coriander , smoked paprika , fat or medium garlic cloves , Cooked White or Brown Rice (Stovetop Version 2) , of radishes , thinly sliced red onion from , Jalapeño-Basil Dressing .
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2Prepare your side salad, if you’re making one.
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3Heat a 12-inch (30 cm) heavy-bottomed sauté pan over medium-high heat for several minutes, or until lightly smoking. While the pan heats, in a bowl, toss the Bell Peppers & Shallot with 1 tbsp olive oil, the oregano, and 3/4 tsp kosher salt. Add the peppers and shallot to the hot pan. Cook undisturbed for 4 minutes. Stir, then cook for 2-3 minutes , or until a bit charred in spots. Remove from the heat and carefully wipe out the pan if needed. While this cooks, crumble the sausage (or slice it into rounds if it doesn’t crumble). And break up any clumps in the Cooked White or Brown Rice.
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4Return the pan to medium-high heat (if you’re not using a nonstick pan, add a drizzle of oil). Add the sausage and use a spatula to break it into smaller pieces. Stir occasionally until browned and a bit crisp, 4 to 6 minutes, depending on sausage brand. Scoop onto a plate and set aside. While the sausage cooks, measure out the cumin, coriander, and smoked paprika into a small bowl.
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5Carefully wipe out the pan and return to medium heat. Add 1 generous tablespoon of olive oil. Add the garlic and cook, stirring almost constantly, for 1 minute. Add the spice mix and stir constantly for 20-30 seconds . Add the Cooked White or Brown Rice, using a spatula to break up any clumps. Toss to coat the rice in the spices, and stir frequently until warmed through. If the spices start to stick to the pan, add a splash of water to deglaze. Stir the cooked sausage plus peppers & shallot into the rice, then remove from the heat. Taste, adding salt or pepper as desired.
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6Assemble: Divide the rice mixture between bowls. Garnish each with sliced radishes, if using, and red onion. Spoon 3 tablespoons of Jalapeño-Basil Dressing onto each bowl (or a bit more if you like things saucy). Serve with your side salad, if you made one.