Ingredients
- 10½ oz/1½ cups (300 g) basmati rice
- 1 tablespoon light olive oil
- 9 oz (250 g) Italian pork and garlic sausages casing removed
- 3½ oz (100 g) chicken livers cleaned and roughly chopped
- 1 onion chopped
- 1 garlic clove chopped
- ¼ teaspoon cayenne pepper
- 1 large green chilli thinly sliced
- 1 celery stalk diced
- 1 small green capsicum (pepper) diced
- 13 fl oz/1½ cups (375 ml) chicken stock
- small handful flat-leaf (Italian) parsley chopped
- 2 spring onions (scallions) thinly sliced hot sauce > to serve
How to Make It
- Cook the rice in lightly salted boiling water for 8 minutes. Rinse under cold water and leave in a colander to drain.
- Heat the oil in a heavy-based saucepan over high heat. Add the sausage and liver and stir-fry for 2–3 minutes, breaking up any larger sausage pieces. Leave the meat to cook in the pan for a couple of minutes, so it really develops a golden crust, which will give the cooked dish a ‘dirty’ look.
- Add the onion, garlic, cayenne pepper, chilli, celery and capsicum. Stir-fry for 2–3 minutes, or until the vegetables have softened.
- Pour in 125 ml (4 fl oz/½ cup) of the stock, stirring to remove any bits stuck to the bottom of the pan.
- Add the rice, parsley, spring onion and the remaining stock. Stir, then cover with a tight-fitting lid and cook for 5 minutes. Fluff up the rice using a large spoon, then serve with hot sauce on the side.