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£9.50Price per unit
95p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat ½ the oil and the butter in a large saucepan and add the pumpkin or squash. Cook over a medium heat for about 5 minutes, until coloured all over but not cooked through. Remove to a bowl using a slotted spoon.
Add the onion to the pan and cook for 3-4 minutes, until pale golden. Add the garlic and cinnamon and cook for 2 minutes more while you stir. Add the lime zest, put the pumpkin back in and add the rice. Gently stir things together, season, then pour on the stock.
Bring to the boil and boil hard, until the liquid has disappeared and the surface of the rice is pitted. When this happens, wrap the lid in a tea towel and put it on the pan, ensuring none of the cloth is hanging over to catch on the flame. Leave to rest for 15 minutes. Don’t stir the rice during this time but keep the heat low.
Meanwhile, heat the remaining 1 tbsp oil in a small frying pan and fry the salad onions and chilli for a few minutes. Take the rice off the hob and remove the cinnamon. Add the juice of 1-2 limes, to taste, the salad onions and chilli. Fork the rice through gently and season. Garnish with coriander, then serve with the chilli sausages.
Typical values per serving when made using specific products in recipe
Energy | 1,418kJ/ 337kcals |
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Fat | 11g |
Saturated Fat | 2.8g |
Carbohydrates | 51g |
Sugars | 7.7g |
Fibre | 4.5g |
Protein | 6.7g |
Salt | 0.1g |
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