Preparation time: 10 minutes;  Cooking time: 20 minutes; Serves: 4-6

Ingredients

• 2-3 tablespoons extra virgin olive oil
• 1 medium onion, half moon-sliced
• 1 red bell pepper, diced into ½ inch cubes
• 500g (1Ib) smoked sausage, sliced
• 3 cloves garlic, crushed
• 1 tablespoon cajun seasoning
• ½-1 teaspoon red hot chilli pepper (Kashmiri) or cayenne or red pepper flakes
• 1 teaspoon Italian style seasoning  
• 2 cups golden sella basmati rice, washed and soaked 30 minutes, then drained
• 1 cup passata or crushed tomato or tomato sauce 
• 1x 540ml (18 fl oz.) can dark red kidney beans, rinsed and drained or 2 cups cooked red kidney beans
• 4 cups water or chicken/beef stock or water and bouillon cube
• Salt to taste
• A bunch freshly chopped cilantro for garnish

Instructions

1. Heat the olive oil in a large (10-12-inch) sauce pan over medium high heat. Add the onion, bell pepper and sausage and cook over medium high heat for 5-7 minutes.
2. Add the garlic and cook for 1 minute, then the cajun seasoning, red pepper and Italian style seasoning and stir until well blended with the mixture.
3. Add the rice and stir until It is fully coated with the species, about 2 minutes.
4. Then add the passata or tomato sauce and beans and stir to combine.
5. Add the broth or water and stir until combined. Season with salt and bring to a rolling boil and stir, then reduce the heat, cover and simmer for 20 minutes, stirring at least once to ensure it’s not sticking at the bottom.  Switch off the heat and let rest, 5 minutes. Fluff the rice and garnish with freshly chopped cilantro and serve warm.

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