Easy Bell Pepper Rice With Andouille Sausage

This is an easy dinner to make and you can switch out the sausage to sweet Italian if you prefer.

• 2 tbsp. extra virgin olive oil
• 2 celery stalks, peeled and diced small
• 2 medium bell peppers (mix the colours if you wish)
• 1 small yellow onion, diced small
• pinch of salt and pepper
• 1 cup long grain rice
• 2 tbsp. fresh parsley, finely chopped
• 4 sausages (about 1 lb.)
• 5 oz. baby spinach
• 2 tsp. red-wine vinegar

In  medium size frypan, heat 1 tbsp. oil and add the celery, bell peppers and onion. Season with a little salt and pepper. Stir often and cook for 5-6 minutes until they are softened. Stir in the rice and 1 1/2 cups water, bringing to a boil. Cover and reduce temperature to a simmer, cooking for roughly 15 minutes. Remove from the heat and let stand, still covered for 5 minutes. Fluff with a fork and stir in the parsley.

In a small skillet, heat with 1 tsp. oil and add the sausages, cooking for 10 minutes, making sure all sides are browned. Reduce the heat, cover and cook a further 9-10 minutes. Let rest for 2 minutes, slicing crosswise. Lay the slices over the rice.

In a medium bowl, toss the spinach with the vinegar and 2 tsp. oil. Season with salt and pepper. Serve alongside the rice and sausages.

All that is needed is warm rolls. Great dinner, great flavours.