Smoky Sausage and Tomato Rice
Smoked sausage, juicy tomatoes and sweetcorn turn ready-to-eat rice into a comforting, lightly spiced meal.
4 min
Prep
8 min
Cook
1
Serves
575
Calories
Macros · per serving
19g protein
63g carbs
27g fat
Ingredients
For 1 servings
- 100 g commercially fully cooked smoked pork sausage
- 150 g shelf-stable ready-to-eat white rice
- 120 g canned chopped tomato
- 60 g canned sweetcorn
- 15 ml water
- 0.25 tsp smoked paprika
- 0.25 tsp garlic powder
- 0.125 tsp black pepper
Instructions
- 1
Slice the fully cooked sausage into thin rounds. Drain the sweetcorn and measure 60 g; include the tomato juices when measuring the tomatoes.
- 2
In a wide 1-litre microwave-safe bowl, combine the sausage, ready-to-eat rice, tomatoes, sweetcorn, water, smoked paprika, garlic powder and black pepper. Break up the rice with a fork and cover with a vented microwave-safe lid.
- 3
Microwave at 1000 watts on high (100% power) for 2 minutes. Stir thoroughly, bringing the food from the edges into the middle, and rotate the bowl halfway around. Cover again and microwave on high for another 2 minutes.
- 4
Stir and check several spots, including sausage pieces, with a food thermometer: everything must reach 165°F/74°C. If needed, continue on high in 30-second intervals, stirring between intervals. For a 700–900-watt microwave, expect additional intervals and use the same temperature checks.
- 5
Leave covered for 3 minutes, then stir and check that the food is at least 165°F/74°C throughout before eating. If cooler, repeat a 30-second heating interval and the covered standing time.
- 6
Keep the sausage refrigerated at 40°F/4°C or below, along with unused opened rice, tomatoes and sweetcorn. Refrigerate any leftovers within 2 hours.
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