RECIPE

Portuguese Tomato Rice with Sausage

Recipe Created For

4.2 L Round French Oven

Main Course

Rice & Grains

Cook Time

Under 2 Hours

Serving Size

Cook Mode

INGREDIENTS

3 tbsp (45 ml) olive oil
¾ lb (340 g) dried Portuguese sausage (such as chorizo), sliced into rounds ¼ inch (6 mm) thick
1 large onion, diced
1 large red pepper, diced
3 garlic cloves, finely chopped
1 tbsp (15 ml) smoked paprika
1 tsp (5 ml) sweet paprika
1 tsp (5 ml) kosher salt
¼ tsp (1 ml) red pepper flakes
¼ cup (60 ml) tomato paste
1 large ripe tomato, diced
2 cups (500 ml) long grain white rice
3 ½ cups (875 ml) chicken stock
3 bay leaves
Handful parsley sprigs, plus more chopped parsley for serving

Our Portuguese Tomato Rice with Sausage is the perfect recipe to prepare if you’re looking to spice things up in the kitchen and experiment with a new cuisine. Featuring Portuguese sausage (i.e. chorizo), and a rich blend of herbs and spices, including paprika, red pepper flakes, and parsley, this dish will not be lacking in flavour.

The Round Dutch Oven is the ideal piece of cookware for this recipe, browning the Portuguese sausage before introducing the vegetables in the pot on a slow simmer. Once all the ingredients are ready, this iconic piece of cookware can be used to bring this dish together, going from the stovetop to the oven with the minimum of fuss.

Our Portuguese Tomato Rice with Sausage is a great way to incorporate new ingredients and flavours into weeknight meal preparation, and is sure to become a hit amongst friends and family. This recipe can be prepared in under two hours, serving up to six portions at a time. Here are all the ingredients you’ll need along with the steps to follow before tackling this recipe!

INGREDIENTS

3 tbsp (45 ml) olive oil
¾ lb (340 g) dried Portuguese sausage (such as chorizo), sliced into rounds ¼ inch (6 mm) thick
1 large onion, diced
1 large red pepper, diced
3 garlic cloves, finely chopped
1 tbsp (15 ml) smoked paprika
1 tsp (5 ml) sweet paprika
1 tsp (5 ml) kosher salt
¼ tsp (1 ml) red pepper flakes
¼ cup (60 ml) tomato paste
1 large ripe tomato, diced
2 cups (500 ml) long grain white rice
3 ½ cups (875 ml) chicken stock
3 bay leaves
Handful parsley sprigs, plus more chopped parsley for serving

EQUIPMENT

INSTRUCTIONS

Preheat the oven to 350°F (180°C).

In a 4.2 L French Oven, heat the olive oil over medium heat. In two batches, brown the sausage slices on both sides, about 5 to 7 minutes. Set aside on a plate, leaving the oil in the pot.

Add the onion and red pepper to the pot. Cook, stirring often, until very tender and golden, about 7 minutes. Add the garlic and spices. Cook, stirring, for 30 seconds. Add the tomato paste and cook, stirring, for 1 minute.

Stir in the diced tomato and cover the pot. Let simmer over medium-low heat for 5 minutes or until the tomato is starting to break down.

Add the rice and stir well to coat in the sauce. Deglaze with the chicken stock, scraping up the browned bits from the bottom of the pot. Season with pepper. Add the browned sausage, bay leaves and parsley sprigs. Bring to a boil.

Cover the pot and transfer to the oven. Bake for 40 minutes or until the rice is tender and the liquid has been absorbed. Remove the pot from the oven and let sit, covered, for 15 minutes. Remove the bay leaves and parsley sprigs. Fluff the rice with a fork and adjust the seasoning. Top with chopped parsley and serve.