W32 - DOG - High PTN - Riso alla messicana salsiccia e peperoni

Slice the onion. Deseed and finely chop the red chili pepper*. Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat and fry the onion and chili pepper for 1 - 2 minutes. 

*Take care, this ingredient is spicy! Use as preferred.

Remove the skin from the sausage and cut into 2cm pieces. Add the sausage meat to the frying pan and fry for 2 - 3 minutes. Meanwhile, cut the bell pepper into strips. Add the bell pepper strips and the Mexican-style spice mix to the frying pan. Cover with the lid and fry for 10 - 15 minutes, until the bell pepper is soft and the meat is cooked through.

Finely chop the fresh herbs. Dice the tomato. Cut the lime into 6 wedges. In a bowl, combine the tomato and parsley with the juice of 1 lime wedge per person. Season with salt and pepper to taste.

Add the rice and a knob of butter to the frying pan. Mix well to combine and fry 1 more minute over high heat. Add half of the seasoned tomatoes to the rice.