in Recipes

Rice pan with Cabanossi

updated

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Ingredients for 3 servings:

  • 2 tbsp oil
  • 2 bags of long grain rice
  • 125 g Cabanossi
  • 1 large onion(s), e.g. red
  • 1 large bell pepper(s), yellow
  • 250 ml sauce (shashlik sauce)
  • 1 clove(s) garlic
  • Salt
  • pepper
  • Herbs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the rice in salted water and drain. Slice the Cabanossi. Wash, trim, and slice the bell pepper. Peel and slice the onion. Crush the garlic with a little salt. Heat oil in a large non-stick pan. Brown the Cabanossi and then remove. Fry the bell pepper and onion in the frying fat for 4-5 minutes. Briefly fry the garlic. Add the shish kebab sauce. Pour about 100 ml of water into the empty shish kebab bottle, put the lid on, shake, and pour the contents into the pan. Add the rice and sausage and season with salt and pepper if desired. Sprinkle with fresh herbs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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