Grab a pair of castanets, and let’s get into the culinary rhythm for some Spanish food, Chef! Browned pork bangers are served with a smoky, spicy veggie medley of silky onion, bell pepper, earthy peas, & piquanté peppers, coated in Colleen’s Handmade Smoked Paprika Chilli Sauce. Served with basmati rice and a sour cream drizzle.
Rice & Spicy Spanish Pork Bangers
Rice & Spicy Spanish Pork Bangers
with crispy onions & bell pepper strips
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Colleen's Handmade Smoked Paprika Chilli Sauce
- Crispy Onion Bits
- Peas
- Piquanté Peppers
- Pork Sausages
- Sliced Onions
- Sour Cream
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
READY THE RICE
Place the rinsed rice in a pot with 200ml of water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BANG-ON BANGERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove the bangers from the pan and drain on paper towel, reserving any pan juices behind in the pan. Set aside to rest.
SMOKY VEG STIR-FRY
Return the pan with the pan juices to medium heat with a small drizzle of oil (if necessary). When hot, fry the sliced onion and pepper strips until golden, 4-5 minutes (shifting occasionally). Remove from the heat and mix through the peas, the smoked paprika chilli sauce, the drained piquanté peppers, and the cooked bangers. Loosen the sour cream with a splash of water and season.
SPANISH SENSATION
Serve up the steaming rice and top with the Spanish banger mix, making sure not to leave anything in the pan - that’s the flavour! Drizzle over the sour cream and scatter with the crispy onions. Dig in, Chef!
White Basmati Rice - 100ml
Pork Sausages - 180g
Sliced Onions - 75g
Bell Pepper - 1
Peas - 50g
Colleen's Handmade Smoked Paprika Chilli Sauce - 30ml
Piquanté Peppers - 30g
Sour Cream - 40ml
Crispy Onion Bits - 10g
READY THE RICE
Place the rinsed rice in a pot with 400ml of water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BANG-ON BANGERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove the bangers from the pan and drain on paper towel, reserving any pan juices behind in the pan. Set aside to rest.
SMOKY VEG STIR-FRY
Return the pan with the pan juices to medium heat with a small drizzle of oil (if necessary). When hot, fry the sliced onion and pepper strips until golden, 4-5 minutes (shifting occasionally). Remove from the heat and mix through the peas, the smoked paprika chilli sauce, the drained piquanté peppers, and the cooked bangers. Loosen the sour cream with a splash of water and season.
SPANISH SENSATION
Serve up the steaming rice and top with the Spanish banger mix, making sure not to leave anything in the pan - that’s the flavour! Drizzle over the sour cream and scatter with the crispy onions. Dig in, Chef!
White Basmati Rice - 200ml
Pork Sausages - 360g
Sliced Onions - 150g
Bell Pepper - 1
Peas - 100g
Colleen's Handmade Smoked Paprika Chilli Sauce - 60ml
Piquanté Peppers - 60g
Sour Cream - 80ml
Crispy Onion Bits - 20g
READY THE RICE
Place the rinsed rice in a pot with 600ml of water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BANG-ON BANGERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove the bangers from the pan and drain on paper towel, reserving any pan juices behind in the pan. Set aside to rest.
SMOKY VEG STIR-FRY
Return the pan with the pan juices to medium heat with a small drizzle of oil (if necessary). When hot, fry the sliced onion and pepper strips until golden, 6-7 minutes (shifting occasionally). Remove from the heat and mix through the peas, the smoked paprika chilli sauce, the drained piquanté peppers, and the cooked bangers. Loosen the sour cream with a splash of water and season.
SPANISH SENSATION
Serve up the steaming rice and top with the Spanish banger mix, making sure not to leave anything in the pan - that’s the flavour! Drizzle over the sour cream and scatter with the crispy onions. Dig in, Chef!
White Basmati Rice - 300ml
Pork Sausages - 540g
Sliced Onions - 225g
Bell Peppers - 2
Peas - 150g
Colleen's Handmade Smoked Paprika Chilli Sauce - 90ml
Piquanté Peppers - 90g
Sour Cream - 125ml
Crispy Onion Bits - 30ml
READY THE RICE
Place the rinsed rice in a pot with 800ml of water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BANG-ON BANGERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove the bangers from the pan and drain on paper towel, reserving any pan juices behind in the pan. Set aside to rest.
SMOKY VEG STIR-FRY
Return the pan with the pan juices to medium heat with a small drizzle of oil (if necessary). When hot, fry the sliced onion and pepper strips until golden, 6-7 minutes (shifting occasionally). Remove from the heat and mix through the peas, the smoked paprika chilli sauce, the drained piquanté peppers, and the cooked bangers. Loosen the sour cream with a splash of water and season.
SPANISH SENSATION
Serve up the steaming rice and top with the Spanish banger mix, making sure not to leave anything in the pan - that’s the flavour! Drizzle over the sour cream and scatter with the crispy onions. Dig in, Chef!
White Basmati Rice - 400ml
Pork Sausages - 720g
Sliced Onions - 300g
Bell Peppers - 2
Peas - 200g
Colleen's Handmade Smoked Paprika Chilli Sauce - 125ml
Piquanté Peppers - 120g
Sour Cream - 160ml
Crispy Onion Bits - 40g
Woolies Products in this dish
