For those evenings when a salad or lighter dish just won’t satisfy, try our Hearty Sausage Hotpot. And you can make extra to freeze so you always have a meal on hand.
Time: 35 minutes
- 2 tablespoons olive oil
- 500g beef sausages
- 2 brown onions, halved and sliced
- 1 red capsicum, cut into thick strips
- 2 cups jasmine rice, rinsed
- 400g can diced tomatoes
- 2 1/2 cups chicken stock
- 4 large handfuls baby spinach leaves
In a saucepan, heat half the oil over a medium-high heat and add the sausages. Cook for about five minutes until browned. Transfer to a board and thickly slice. Reduce the heat to medium and add remaining oil with the onion and capsicum. Cook until softened, about four minutes. Add the rice, tomato, stock and sausages. Stir to combine and bring to a boil. Cover the pan and reduce heat to medium low. Simmer for 10–12 minutes, until rice is cooked. Stir in the baby spinach leaves. Remove from heat and serve.