I adore the simplicity of this recipe. I also enjoy the pocket friendly aspect at my total cost of $1.20 a portion. I used brown rice but you can use any kind of rice that you enjoy. I suggest omitting the fresh chopped cilantro/coriander if freezing. It is better to wait until after reheating from frozen to prevent it from turning brown.
Serves 6
Ingredients
4-6 good quality pork or chicken sausages
1/2 onion, finely chopped
2 garlic cloves, minced
2 tsp ground cumin
140g/5oz brown rice
2cups/16floz vegetable or chicken stock
400g can chopped tomatoes
2 tbsp chopped fresh cilantro leaves
Method
Preheat oven to 400°F/200°C. Slice sausages on cutting board about ¾ of an inch in thickness. Place sausages on baking tray lined with foil for easy clean up. Bake for 12-15 minutes until no longer pink in middle or a temperature probe reads 160°F/70°C.
In a large pan over medium heat add olive oil then sauté onions and garlic until soft. Add cumin and rice, cook for a minute further.
Next, add the canned tomatoes and stock, bring to a simmer. Cover with lid and cook for as long as the rice package instructions reads.
Once rice is cooked you may need to add some water to the mixture to then add sausages to the pan and sprinkle with fresh cilantro before serving.