Mexican-Style Fried Rice with Sausage
with bell pepper & tomato salsaCalories
:
675 kcalProtein
:
27.3g proteinDifficulty
:
EasyCalorie Smart
Allergens:
- Mosterd
- Selderij
- Soja
- Gluten
- Ei
- May contain traces of allergens
The spices that add colour to this dish are dried chili, jalapeño and smoked paprika. Together, they make it a real fiesta!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Jasmine rice
½ piece
Onion
¼ piece
Red chili pepper
1 piece
Pork sausage
(Contains: Mosterd, Selderij, Soja, Gluten, Ei, May contain traces of allergens)
½ piece
Bell pepper
½ sachet(s)
Mexican-style spices
2.5 g
Fresh flat leaf parsley
(Contains: Selderij, May contain traces of allergens)
1 piece
Roma tomato
¼ piece
Lime
Not included in your delivery
175 milliliters
Water for the rice
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2826 kJ
Calories675 kcal
Fat31.9 g
Saturated Fat11.3 g
Carbohydrate76.6 g
Sugar11.2 g
Dietary Fiber6.1 g
Protein27.3 g
Salt1.5 g
Trans Fat0.1 g
Potassium383.4 mg
Calcium26 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
•Wok or sautépan with lid
•Bowl
Cooking Steps
1
- Boil the water for the rice in a pot or saucepan. Cook the rice for 10 - 12 minutes, covered. Remove from the heat and allow to stand for 5 minutes, still covered.
- Slice the onion into half rings and cut the bell pepper into strips.
- Deseed and finely chop the red chili pepper.
- Remove the skin from the sausage and cut into 2cm chunks.
2
- Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat. Fry the onion and the chili pepper* for 1 - 2 minutes.
- Add the sausage and fry for 2 - 3 minutes, breaking it up as you do so.
- Add the Mexican-style spices* and the bell pepper, then fry for 10 - 15 minutes, covered.
*Take care, these ingredients are spicy! Use as preferred.
3
- Finely chop the parsley and dice the tomato.
- Cut the lime into 6 wedges.
- In a bowl, combine the tomato with the parsley and the juice of 1 lime wedge per person. Season to taste with salt and pepper.
- Transfer the rice to the frying pan, along with a knob of butter. Mix well to combine and fry for 1 minute over high heat.
4
- Stir half of the salsa into the rice.
- Serve the rice on plates and top with the rest of the salsa.
- Serve the rest of the lime wedges alongside.
