Support the brands that support Foodbank Australia. This recipe is made with SunRice Medium Grain White Rice.
Ingredients
1 tablespoon olive oil
500g pork sausage, skins removed
100g chorizo, diced
1 medium onion, diced
2 celery stalks, finely diced
1 tablespoon all-purpose seasoning
500ml carton cream of mushroom soup
2 cups chicken stock
1 cup SunRice Medium Grain White Rice
60g spinach leaves
Mixed salad leaves, to serve
Method
Preheat oven 180°C
Heat oil in a large oven-proof frypan over medium-high heat. Fry the sausages, breaking up with a wooden spoon until lightly browned. Add chorizo and fry for 2 minutes
Add onion, celery and all-purpose seasoning, and cook until vegetables are soft
Pour the soup, stock and rice into the frypan and stir to combine. Cover with a lid or tightly with foil and bake for 40 mins
Remove from oven and rest for 10 minutes covered
Stir through spinach
Serve with a side salad of mixed leaves
Tips & Hints
Adding mushroom soup adds a creaminess and depth of flavour to the rice
