Spanish-style rice dish

Ingredients for 4 servings:

• 2 bell peppers, red
• 2 bell peppers, green
• 1 onion(s)
• ½ bunch parsley
• 4 sausages (chicken sausages)
• 2 tbsp oil
• 300 g rice pudding
• 900 ml chicken broth
• 2 tsp curry powder (mild)
• 100 g peas, frozen
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Halve the bell peppers, trim and deseed them, and cut into thin strips. Peel and finely dice the onion. Rinse the parsley, shake it dry, and roughly chop the leaves. Cut the sausages into 1 cm thick slices. Heat the oil in a large pan, fry the sausage pieces until crispy, then remove. Sauté the onion and bell peppers in the frying fat for 2-3 minutes. Add the rice and cook briefly until translucent. Pour in the stock and sprinkle in the curry powder. Simmer the rice pan over low heat for about 15 minutes, stirring occasionally, until the rice is al dente. Add the frozen peas 5 minutes before the end of the cooking time. Finally, stir in the sausage pieces and heat through. Season with salt and pepper. Sprinkle with parsley and serve from the pan.