South American Sausage and Rice

Such a flavoursome rice dish that makes plenty for leftovers. Try swapping out the sausages with chorizo if you like things a bit spicer!

Gluten Free
Australian Made
Prep Time:
45 mins
Cook Time:


  • Roasted Red Pepper Puree:
  • 480g jar roasted red peppers, drained and patted dry
  • 1 small white onion, peeled and quartered
  • 2 cloves garlic, peeled
  • 4 slices jalapeno from jar [optional]
  • Other Ingredients:
  • 8 Hellers plain bratwursts or cheese bratwursts cut into bite size rounds
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 teaspoon crushed oregano
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 cup chicken stock
  • 480g can black beans, rinsed and drained
  • 450g can chopped tomatoes
  • 60g sour cream
  • 3 packs cooked rice
  • ½ bag fresh spinach, roughly chopped
  • 1 cup grated cheddar cheese
  • Garnishes optional:
  • Coriander leaves, avocado, sour cream, salsa, tortilla chips


  1. Make the roasted red pepper puree by adding ingredients to a blender and pulse until smooth. Set aside
  2. Heat olive oil in a large deep sided fry pan over medium-high heat. Add sausage and cook until lightly browned, stirring occasionally, about 3-4 minutes. Add the roasted red pepper puree, cumin, oregano, smoked paprika, salt, and continue to sauté for 3 minutes over medium-high heat
  3. Stir in chicken stock, black beans, tomatoes, and simmer for 3 minutes
  4. Add sour cream and stir until smooth. Add rice and spinach and stir until well combined. Top with cheese and place under the grill for a few minutes until cheese is melted and golden
  5. Decorate or serve with garnishes

To make this Keto substitute the rice for Cauliflower Rice - just precook and add to the recipe

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