Rice with Sausages

A classic that never fails, the recipe for a classic and traditional sausage rice that's very tasty! You can cook this rice to your liking, more done or more saucy. It's an uncomplicated rice dish that both kids and adults enjoy because it brings those familiar flavors.

"Give me more sausages, mommy," the kids always tell me while I'm serving. The truth is it's a very complete dish, and you can vary it by adding some vegetables or others depending on the day or what's in the fridge. I bring it to you with few additions to keep it simple, but you'll see you can add red or green bell pepper, carrot, leek, peas... everything adds flavor, and the important thing is to leave it to your taste. We love it just as it is! You'll see a couple of tricks in the recipe to make a delicious rice.

Simple and tasty, I hope you enjoy it at home as we do.

Le Creuset round cocotte and Revol French porcelain plates

Ingredients (for 6-8 servings)

• 1 medium onion
• 2 large garlic cloves or 3 small ones
• 6 sausages (pork and with pepper will be tastier, but they can be without pepper, chicken...)
• 300 g tomato sauce
• 600 g round rice
• 150 ml white wine
• 1 liter vegetable or meat broth
• 600 ml water (can be broth as well)*
• 2 or 3 tablespoons of choricero pepper paste
• Sundried tomatoes preserved in oil (about 5 or 6 pieces from the jar)
• Olive oil
• Salt
• Black pepper
• Optional: carrot cut very small, green pepper, red pepper or peas.

*About the liquid ratio for rice: In this type of rice recipe, we'll be adding broth and water as it gets absorbed, so the indicated amount of liquid is approximate. It will depend on the heat level, the type of rice you use, and your preference for how much liquid you end up adding. Have up to 2 L total of liquid ready (between broth and water), because if you like it saucier or more liquid you might need up to 3.5 times more liquid than rice; that is, if you add the 600 g of rice, you could need up to 2.1 L of liquid... although for me, 1.7 L of liquid (1 L of broth + 700 ml of water) was to my taste).

Preparation

1. Heat the iron casserole over low heat, and add a few tablespoons of oil.
2. Finely chop the onion and put it in the casserole. Sweat it over low heat until translucent.
3. Add the garlic cloves, ideally crushed with a garlic press (you extract much more flavor and it stays extra finely minced), but if you don't have one chop them with a knife as finely as you can. Brown them with the onion.
4. Cut the sausages into pieces about two centimeters long, and add them so they start to brown.
5. If you want to add carrot or pepper, cut them very tiny and add them now. Sauté them briefly and move to the next step.
6. Add the sundried tomatoes, also cut very small, and sauté briefly. If needed, add another spoonful of oil, or use the oil from the tomato jar, which will add flavor.
7. Add the choricero pepper paste, and stir everything in the casserole for 1 minute.
8. Add the tomato sauce, and season with salt and pepper to taste. Let a few minutes pass so the flavors integrate and the sauce reduces. Stir occasionally.
9. When the sauce has taken a darker color and you see it has reduced a bit, add the rice. Mix with a spoon or spatula to evenly distribute all the ingredients.
10. Meanwhile, heat the broth in a saucepan and keep it at the lowest heat to keep it hot.
11. Add the white wine, distributing it throughout the casserole, and increase the heat a little to help it evaporate. Keep stirring the rice.
12. When the wine has practically evaporated, add 1 L of the hot vegetable broth, stir to homogenize and leave over medium heat.
13. Add salt to the broth (one level tablespoon), and a little black pepper, and stir to distribute the seasoning well. Leave over medium/low heat.
14. While the casserole is working on the rice, add 1 L of water to the saucepan so it's hot at all times.
15. When the broth level has reduced, we'll start adding water: first 300 ml, until this is practically absorbed. Then 250 ml more, and from here, 100 ml at a time until the rice is to your liking.
16. At some point when the rice is practically done and there's little liquid, take the opportunity to taste for salt and correct if necessary.
17. When you see the rice is at its point, turn off the heat and cover to let the liquid finish absorbing, and serve hot.

Le Creuset round cast-iron cocotte