07 Feb Peruvian Style Sausage Rice
The Peruvian Style Sausage Rice is a flavourful dish with a mixture of veggies and chipolata sausages (the flavour is almost the same as the one we used in Peru). This rice will be a crowd-pleaser for your family.
If you have some picky eaters at home, or just some not so keen about veggies, it is an excellent way to hide some of them in the flavour of the rice. My kid will love it, and usually, he is not a veggie eater. So, I’m always looking to develop recipes that bring some veggies into his diet.
Ingredients:
- Chipolata Sausages
- onions
- tomatoes
- minced garlic
- carrot
- peas
- tomato paste
- panka chilli (optional)
- chicken stock
- oil
- Salt and Pepper
- Cooked Rice
Frequently Asked Question about the Peruvian Style Sausages Rice:
- Can I add more veggies to the preparation? Yes, you can; I added some corn when I was in Peru, and other people added green beans. So, it depends on what you like.
- Can I store the rice for a couple of days? You can keep it in the refrigerator in an airtight container for 3 days and warm it up in the microwave or a clean pot at low heat.
Products that I use for this recipe:
- Non-Stick Pot: https://amzn.to/3FA1kma
- Measuring cups and spoons: https://amzn.to/3lXo3B7
*The above link is an affiliate link, meaning Canguro Criollo makes a commission if you purchase via our link. This does not affect the price you pay in any way or our decision to recommend them. We will provide an exact product or something similar if the same product is no longer available.
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Peruvian Style Sausage Rice
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main
- Method: Stovetop
- Cuisine: Peruvian
Description
The Peruvian Style Sausage Rice is an excellent way to add veggies to your family meals and be a crowd-pleaser.
Ingredients
- 500 grams Chipolata Sausages
- 1 chopped onion
- 2 peeled, seeded and chopped tomatoes
- 1 tablespoon of minced garlic
- 1 peeled and diced carrot
- 1/2 cup of peas
- 1 tablespoon of tomato paste
- 1 teaspoon of panka chilli (optional)
- 1/2 cup of chicken stock
- oil
- Salt and Pepper
- 2 cups of Cooked Rice ( I cooked with salt and garlic powder for extra flavour)
Instructions
- Prepare your rice in advance. I always cook my rice with salt, garlic powder, and water.
- Cut all your ingredients; you can do it with a chopping board and knife or save some extra time chopping them one at a time in a food processor. Otherwise, cut your onions, tomatoes, garlic, tomatoes and save for later.
- Prepare the chipolata sausages by cutting them into 2 cm pieces and setting them aside.
- Heat a pot over medium heat and drizzle with oil. When it reaches the temperature, fry the sausages in batches so you can achieve these golden edges. Keep frying them until you have them all fried and resting in a side dish for later.
- In the same pot, pour the onions, let them fry for a minute, and add the garlic. Let them fry till the onions start to see translucent. That is the time to incorporate the tomatoes, tomato paste and panka chilli. Incorporate the carrots, peas, chipolata sausages and chicken stock. Put some salt and pepper into the mixture. Let it simmer at low temperature for 10 minutes or until the carrots are cooked.
- Finally, add the rice to the mixture, taste the salt, and rectify. Serve it right away and enjoy it.
Keywords: Peruvian Sausage Rice, Arroz con Chorizo Peruano
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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