Spanish · Dinner
Rice with Pork Sausage and Beans
A one-pan Spanish rice dish built on sofrito, smoked pimentón, and simmered pork sausage with white beans, finished with sherry vinegar. Short-grain rice absorbs a saffron-tinted broth while the sausage renders fat into the base, delivering a savoury, paprika-forward plate similar to a simplified paella mixta.
$5
12 minsPrep
35 minsCook
47 minsTotal
MediumLevel
Nutrition per serving
665Calories
32.2gProtein
31.5gFat
63.8gCarbs
6.5gSugar
7.8gFiber
1098mgSodium
68mgChol
9.8gSat Fat
875mgPotassium
98mgCalcium
4.7mgIron
0.9mcgVitamin B12
29mgVitamin C
gluten-free
high-fiber
low-cholesterol
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
dice the onion and bell pepper, mince the garlic, crumble the sausage into a bowl, and set everything near the stove.
2
Sear
heat olive oil in a skillet over medium-high heat and brown the crumbled sausage for 4 minutes, breaking it into small pieces, until no pink remains.
3
Sweat
add the onion, bell pepper, and garlic; cook over medium heat for 4 minutes, stirring occasionally, until softened.
4
Bloom
stir in the smoked paprika and tomatoes; cook over medium heat for 2 minutes until the paprika smell fades.
5
Simmer
add the stock, saffron, rice, and beans; bring to a boil, then reduce to low heat and simmer for 18 minutes until rice is tender.
6
Rest
remove from heat, cover loosely, and let sit for 5 minutes.
7
Plate
stir in the sherry vinegar, season with salt, scatter parsley on top, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g fresh pork sausage, casing removed
- 2/3 cup130g short-grain rice such as bomba or arborio
- 1/2 cup90g, drained cooked cannellini beans
- 11 onion
- 2 clove2 clove garlic
- 11 red bell pepper
- 4 tbsp4 tbsp canned crushed tomatoes
- 1 1/2 cup360ml chicken stock
- 1 tsp1 tsp smoked paprika
- 2 pinch2 pinch saffron threads
- 2 tsp2 tsp sherry vinegar
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp parsley
- salt to taste
