Hungarian rice pan with Cabanossi

Name: Hungarian rice pan with Cabanossi
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 2 Bag (à 125 g) 8 minutes top quality long grain rice; 7-10 Tbsp Salt; 150 g Cabanossi-Wurst; 1 yellow capsicum pod; 2 red onions; 1 Garlic clove; 2 TABLESPOONS Oil; 1 (250 ml) bottle of shashlik sauce; 7-10 Tbsp Pepper; 1 collar Parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

2 Bag (à 125 g) 8 minutes top quality long grain rice
7-10 Tbsp Salt
150 g Cabanossi-Wurst
1 yellow capsicum pod
2 red onions
1 Garlic clove
2 TABLESPOONS Oil
1 (250 ml) bottle of shashlik sauce
7-10 Tbsp Pepper
1 collar Parsley

Directions

1
Prepare rice in boiling salted water according to package instructions
2
Remove the sausage from the skin and cut into slices. Clean, wash and cut the peppers into strips. peel onions and garlic, cut onions into slices, cut garlic into pieces
3
Drain the rice and let it drain. Heat the oil in a pan. Fry the sausage, peppers, onions and garlic for 4-5 minutes while turning. Stir in shashlik sauce, 100 ml water and rice, bring to the boil briefly, season with salt and pepper
4
Wash the parsley, shake dry, pluck the leaves from the stalks and cut finely. Sprinkle parsley over the rice pan and serve