Smoky Sausage, Vegetable and Rice Skillet

with Cheddar Cheese
An American version of the popular paella... Que Aproveche!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
25 min
Smoky Sausage, Vegetable and Rice Skillet with Cheddar Cheese
An American version of the popular paella... Que Aproveche!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
Ingredients
Skillet
Chicken stock cube 4*5*9*15*
0 Pieces
Chopped tomatoes
0 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) /
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep veggies

1 Prep veggies

Peel and mince garlic and onion. Rinse bell pepper and cut to cubes. Separate broccoli to florets.
Fry sausages

2 Fry sausages

Heat oil in a large pan over medium heat and fry sausages for 4–5 minutes until nicely browned. Remove from the pan and set aside.
Add veggies

3 Add veggies

Add onion, garlic and red pepper and fry for 3–4 minutes.
Add and season

4 Add and season

Add rice and broccoli. Season with paprika, salt and pepper.
Cook

5 Cook

Add chicken stock cube, chopped tomatoes and water. Let the rice cook at low temperature for 15 minutes until the water is absorbed. Add more water if required for the rice to cook.
Serve

6 Serve

Cut sausages to pieces. Once the rice is done and all the water has been absorbed, add the sausages. Mix well. Finally sprinkle with grated cheddar and chopped fresh parsley.
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