This may be THE perfect fall recipe, ready to serve to your family right before the halloween or fireworks night celebrations start... not in autumn.. enjoy it any time of the year, this quick and easy (almost) one pot dinner will satisfy the whole family, name a better combination then sausages, bacon, bbq sauce, cheese and rice...?
30-40mins
12 pork chipolata sausages
12 slices of smoked streaky bacon
2tbsp olive oil
1 onion, diced
1 red pepper, cored and diced
3tbsp roughly of bbq spice rub, see below for homemade or feel free to buy a ready-made one
3 garlic cloves, crushed
230g basmati rice, washed an rinsed
4 heaped tbsp of your favourite bbq sauce, plus extra for dishing up
600ml chicken stock
125g grated cheddar
2 spring onions, finely sliced
2tsp smoked paprika
1tsp cayenne pepper (leave out if you prefer)
1/2tsp garlic powder
1/2tsp onion powder
Little salt & pepper, about 1/4tsp of each
Preheat you oven on 170ºc fan.
Make sure you have a deep sauté pan with a lid available, or you can make a lid from foil, just be careful when removing it after cooking. A grill proof pan is extra handy to.
Line a baking tray with foil and make your pigs in blankets by taking on chipolata and wrapping it with one slice of streaky bacon , repeat until they are all wrapped and then place in the oven to cook. Keep an eye on them throughout the recipe and remove them at any point once they are hot and cooked through.
While the PIB's are cooking...
In your sauté pan add the oil and heat on a medium to high heat, once heated add the diced onion and red pepper, gently cook for around 10mins until beginning to soften.
Now add the crushed garlic and dry bbq seasoning. Add a splash of water to the pan so that the dry spices and garlic don't stick to the pan and burn. Cook until fragrant, around 4 mins.
Next add the rinsed rice to the pan and stir, allow to toast for around 2 mins stirring constantly. Now add in the stock, bring to the boil then lower to a high simmer.. stirring every now and again.
Allow the stock to all but disappear.. see YouTube video for visual reference. Then once there is only a small amount of liquid left pop the lid on tightly and turn the heat down to almost off.. for example my induction hob,, 10is highest and I turn it to 1.5, if you have a gas burner then you'd be better just turning it off completely.
Leave for 13 minutes without lifting the lid off.. after this time take the lid off and you should have lovely rice that's just about cooked.
Now top with the cooked pigs in blankets, top with the grated cheese and bbq sauce, if your pan is grill proof place it under a hot grill, with out the lid on to melt the cheese, if its not grill proof pop the lid on and place back on a gentle heat until the heat has built up enough to melt the cheese.. but don't burn the rice at the bottom of the pan.
Finish with a garnish of extra bbq sauce and some sliced spring onion or fresh chopped parsley.
