Rice with Blood Sausage
A quick and hearty skillet dish of rice and blood sausage with tomato, ready in about 20 minutes. Simple, satisfying, and perfect for a fast weeknight meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 550
- Protein
- 18g
Ingredients
- 8 oz blood sausage
- 1 cup rice
- 1 medium tomato
- 1 tbsp olive oil
- 2 cups water
- ½ tsp salt
Instructions
- 1
Slice the 8 oz blood sausage into 1/2-inch rounds. Heat 1 tbsp olive oil in a skillet over medium heat and cook the sausage until browned on both sides, about 4 minutes total. Remove and set aside.
- 2
Dice the 1 medium tomato and add it to the same skillet. Cook, stirring, until it softens and releases juices, about 2 minutes.
- 3
Add 1 cup rice and 2 cups water to the skillet. Stir in 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and liquid is absorbed, about 15 minutes.
- 4
Gently fold the cooked blood sausage into the rice. Let it sit covered for 2 minutes to warm through, then serve hot.
Tools you’ll need
- skillet with lid
- knife
- cutting board
- spatula
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