Your Thursday night dinner is sorted with this hearty sausage and rice dish.

Prep Time : 0:10 | Cook Time : 1:05 | Total Time : 1:15 | Serving : 4 person.

Ingredients

• 3 teaspoons olive oil

• 500g reduced-fat beef sausages

• 1 large brown onion, finely chopped

• 1 garlic clove, crushed

• 1 1/2 cups basmati rice, rinsed, drained

• 150g button mushrooms, sliced

• 400g can tomato puree

• 1 1/4 cups Massel salt reduced chicken style liquid stock

• 1 cup frozen peas

Method

• Step 1

  Preheat oven to 180°C. Heat 1 teaspoon oil in a large, non-stick frying pan over medium heat. Add sausages. Cook, turning occasionally, for 10 minutes or until browned. Transfer to a plate. Set aside.

• Step 2

  Add 1 teaspoon oil, onion and garlic to frying pan. Cook, stirring often, for 5 minutes or until soft. Add rice and cook, stirring, for 1 minute. Transfer to a 10-cup capacity ovenproof dish. Thickly slice sausages and place on top of rice.

• Step 3

  Add remaining oil and mushroom to frying pan. Cook for 2 to 3 minutes or until mushroom begins to release liquid. Add tomato puree and stock. Bring to the boil. Pour over rice and stir to combine. Cover dish with a tight-fitting lid. Bake for 40 minutes. Add peas. Bake, covered, for a further 5 minutes. Season with salt and pepper and serve.