Cajun-style rice

Ingredients

• 1 cup Basmati rice

• 700ml chicken stock (can be replaced with vegetable stock and 2 tbsps of tomato paste to be fully vegan) 

• 2 tablespoons Cajun spice mix

• 3 coloured bell peppers (I prefer red, yellow, and green)

• 2 medium white onions, chopped

• 2 spring onions, chopped (keep the green part for garnish)

• 1 1/2 tablespoons extra-virgin olive oil 

• 4 cloves of garlic, minced

• 280gr (approx.) Chorizo-style vegan sausages (can be replaced with standard chorizo-style sausages)

• Salt

• Juice of half a lemon (save another quarter of a lemon for garnish, per serving) 

• Finely chopped parsley (for garnish)

Method

I start by charring the bell peppers on a burner (I suggest covering the gas hob with tin foil. You may also choose to use a blowtorch or roast them in the oven, however charring them on the burner will yield the best smokiness flavour). I turn them regularly until the skin is fully charred. The peppers are placed in a heat-safe bowl and covered in cling film, to create steam, which will help release their charred skin easily. After 10 minutes, the skin should peel off simply by rubbing fingers on it. I give it a very quick rinse under cold water to remove any leftover charred skin but retain the smokiness flavour.

Next, I fry up the chopped onion, the white part of the spring onions and minced garlic in EVOO. Then, I add the chopped chorizo-style sausage. Once the sausage starts browning I mix in the skinless sliced peppers, and the Cajun spice and mix thoroughly.

Finally, I pour in the Basmati rice and stir it until it becomes almost translucent. I add 500ml of the stock (and tomato paste if using vegetable stock), and the juice of half a lemon, as well as salt (to taste). I cover the pan and keep it on medium-low heat for 8 minutes while stirring intermittently. Once the liquid is absorbed, I gradually pour in the rest of the stock and continue stirring, until it’s fully cooked. I serve up and garnish with finely chopped parsley, chopped green spring onion and lemon quarters.

This recipe yields up to 3 servings, or 4, if preceeded by starters and I have no doubt, that once you make it, you’ll understand why it has become a quasi-weekly staple in our household. Enjoy!