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  • Writer's pictureCampbell Whitman

Bangers & Spanish Rice

Updated: Sep 10, 2020

This one-pan weeknight meal is fast & delicious and it will satisfy even the pickiest of eaters.

It is also a great meal for kids because with each spoonful, they get lots of veggies without them being visible to their tiny little eyes.

Bangers & Spanish Rice serves 3-4

130 g chopped carrots

90 g chopped celery

60 g chopped shallots

130 g red bell pepper

2 T sunflower oil

2 cloves garlic roughly chopped

1 1/2 t chili powder

1 1/2 t cumin powder

1 t paprika powder

4 t chopped cilantro (stems can sauté with veggies)

270 g dry basmati rice

550 ml boiled water or stock

300 g chipolata pork sausage (6 pieces)


sour cream or crème fraiche, green onions and hot sauce for garnish

In a pan with a heavy bottom and a good lid that can create a proper seal, heat up the oil. Make sure your veggies are chopped small (like in the photo) otherwise they might not cook all the way through. Then drop all of the veggies (and cilantro stems) inside and start to sauté on a medium-high heat, moving around every minute or so. Add a little bit of salt & pepper. After about 5 minutes add the chopped garlic and cook for another 2 minutes, stirring occasionally.

Boil the water or stock and have it ready to go.

Add the dried spices to the veggies and stir around to incorporate well. Let this cook another couple of minutes. Now, add the rice and stir to incorporate well. Next, add the rest of the cilantro and a little more salt & pepper to season the liquid that follows. Pour the liquid over the top and stir well, once. Quickly bring to a boil, then you can gently place the sausages on top. Cover, lower the heat to a simmer and cook for 8-10 minutes (or until you can stick a fork into the rice, push to one side and all of the liquid is absorbed). Then turn off the heat and leave the lid on until you are ready to eat.. We love sour cream, (or crème fraîche) green onions and hot sauce on top, but you can garnish as you and your stomach see fit.


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