5 garlic cloves , finely minced
2 onions (medium), chopped (or 1 large)
1 yellow capsicum , cut into 1.5cm / 1″ squares
1 red capsicum , cut into 1.5cm / 1″ squares
400 g/ 14oz (~3) kransky or other smoked sausages , sliced 0.5cm thick / 1/4" thick
3/4 tsp salt
1/2 tsp pepper
3/4 tsp smoked paprika (sub normal paprika)
1 1/2 cup long grain white rice , uncooked (Note 2 other rices)
2 1/2 cups chicken stock/broth , low sodium (or veg stock)
2 cups frozen peas , thawed
2 tbsp parsley , chopped (optional)
Cook sausage: Heat 2 tbsp oil in a large heavy based pot over medium high heat. Add sausages and cook until golden. Remove with a slotted spoon. Cook onion and garlic: Add remaining 1 tbsp oil. Add garlic and onion, cook for 2 minutes. Add capsicum and cook for 2 minutes until onion is translucent. Add rice and liquid: Add rice, chicken stock, paprika, salt, pepper and the sausage. Stir, bring to boil, then reduce heat to low so it's simmering very gently. Cover and cook: Cover with lid, cook 20 minutes. Add peas and rest: Remove pot from stove. Working quickly, remove lid, add peas, then quickly put the lid back on. Rest 10 minutes – the residual heat with cook the peas. Fluff and serve: Add parsley. Use a fork to fluff the rice. Serve immediately!