Sausage & Sweetcorn Rice Bake

• 8pork sausages, sliced into chunks
• 600 mlhot chicken stock
• 300 glong-grain rice, rinsed
• 1red pepper, diced
• 120 gfrozen peas
• salt and black pepper to taste
• 1onion, diced
• 2garlic cloves, grated
• 1 tspsmoked paprika
• 200 mlpassata
• 1 tbspolive oil
• 200 gsweetcorn, drained if tinned
• 180 gmature Cheddar, grated
• 3spring onions, sliced
• 4 tbspsoured cream

Method

1. 1Heat the oven to 200C fan. Warm the olive oil in a large ovenproof casserole over medium-high heat and brown the sausage chunks for about 6 minutes, turning, until golden on all sides.
2. 2Stir in the onion and red pepper and cook for 6 minutes until softened and just starting to catch at the edges. Add the garlic and smoked paprika and cook for 1 minute more, until fragrant.
3. 3Tip in the rinsed rice and stir for 1 minute so every grain is glossed with the spiced oil. Pour in the hot stock and passata, add black pepper and a little salt if needed, remembering that the stock, sausages and cheese are already seasoned, and bring to a simmer.
4. 4Cover tightly and transfer to the oven for 20 minutes.
5. 5Stir through the sweetcorn and frozen peas, stir in 120 g of the Cheddar, re-cover and bake for a further 10 minutes until the rice is tender and has drunk up the liquid.
6. 6Uncover, scatter the remaining 60 g cheese over the top and bake for a final 8 minutes until bubbling and golden in patches.
7. 7Check the rice is tender and the thickest sausage pieces reach 75°C for 30 seconds. Rest for 5 minutes, then spoon onto plates with the golden cheese crust intact. Scatter over the spring onions and add a tablespoon of soured cream to each portion.

Per serving

kcal

1009

protein

39.8g

fibre

7.2g

carbs

91.4g

fat

53.6g