eCook Meal
Rice & Spicy Spanish Pork Bangers
with crispy onions & bell pepper strips
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R237.98
for 4 servings · R59.50 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Piquanté Peppers needs 120 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 30% of packR17.70
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White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Sour Cream needs 160 mlSour Cream 250 ml 250 ml at R38.99 · 64% of packR24.95
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Sliced Onions needs 300 gOnions 3 kg 3 kg at R45.00 · 10% of packR4.50
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Pork Sausages needs 720 gSosatie Spiced Pork Sausage 500 g 500 g at R84.99 · 1.44× packR122.39
Not in the Woolies basket — source these elsewhere:
- Colleen's Handmade Smoked Paprika Chilli Sauce
- Crispy Onion Bits
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Rice & Spicy Spanish Pork Bangers?
The preparation time for Rice & Spicy Spanish Pork Bangers with crispy onions & bell pepper strips is between 20 and 25 minutes.
What is the total time required to make Rice & Spicy Spanish Pork Bangers with crispy onions & bell pepper strips?
The total time required to make Rice & Spicy Spanish Pork Bangers with crispy onions & bell pepper strips is between 20 and 25 minutes.
How many servings does Rice & Spicy Spanish Pork Bangers provide?
4 servings
What are the main ingredients in Rice & Spicy Spanish Pork Bangers?
Bell Pepper, Colleen's Handmade Smoked Paprika Chilli Sauce, Crispy Onion Bits, Onion, Pea, Piquanté Peppers, Pork Sausage, Sour Cream, White Basmati Rice
What is the nutritional information of Rice & Spicy Spanish Pork Bangers?
Calories: 989, Carbs: 122 grams, Fat: grams, Protein: 39.3 grams, Sugar: 21.6 grams, Salt: 1211 grams
How do I prepare Rice & Spicy Spanish Pork Bangers?
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. 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! 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.
What should be prepared from my kitchen to make Rice & Spicy Spanish Pork Bangers?
Bell Pepper, Colleen's Handmade Smoked Paprika Chilli Sauce, Crispy Onion Bits, Onion, Pea, Piquanté Peppers, Pork Sausage, Sour Cream, White Basmati Rice
How many calories does Rice & Spicy Spanish Pork Bangers have?
989 calories
How much fat content does Rice & Spicy Spanish Pork Bangers have?
grams