Name: Late night pepperoni & pea rice
Total time: 35 min
Yield: 1
Cuisine: British
Ingredients: 1 tbsp olive oil; ½ tsp small onion chopped; handful of spicy sausage chunks, such as pepperoni or chorizo; ½ mug of long grain rice; 1 veggie or chicken stock cube; ½ mug of frozen peas; 1 medium egg

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Late night pepperoni & pea rice

Late night pepperoni & pea rice

Good Food team

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Serves 1

Easy

Total time: 35 mins

Ready in 25-35 minutes

A star rating of 2.6 out of 5.3 ratingsRate

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Great for an emergency meal as the ingredients of this spicy sausage recipe are likely to be in your cupboard

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
½ tsp small onion

chopped
handful of spicy sausage

chunks, such as pepperoni or chorizo
½ mug of long grain rice
1 veggie or chicken stock cube
½ mug of frozen peas
1 medium egg

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Nutrition: per serving

kcal668
fat26g
saturates6g
carbs94g
sugars0g
fibre2g
protein21g
salt3.62g

Method

step 1

Heat the oil in a medium pan with a lid, add the onion and fry for 5 minutes until softened. Tip in the sausage and sizzle for a few minutes until it’s browned and a bit crispy round the edges.
step 2

Now add the rice and give everything a good stir. Boil the kettle and pour a mug of boiling water into the pan. Crumble in your stock cube and stir to dissolve completely.
step 3

Turn the heat down until the liquid is gently bubbling, put a lid on the pan and cook for 15 minutes, stirring occasionally.
step 4

Stir in the peas, put the lid back on and cook for a further 5 minutes. Beat the egg with a little salt and pepper. Turn the heat up under the rice pan, drop in the egg and stir quickly until the egg has just set. Pile the steaming rice into a bowl and tuck in.

Recipe from Good Food magazine, October 2003

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A star rating of 2.6 out of 5.3 ratings

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