2 tablespoons Alfa One rice bran oil
6 thin pork sausages
1 small brown onion, finely chopped
1 medium yellow capsicum, finely chopped
2 celery stalks, thinly sliced
1 garlic clove, crushed
2 tablespoons plain flour
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 1/2 cups chicken stock
2 tablespoons tomato paste
400g can diced tomatoes
450g packet long-grain white rice in 2 1/2 minutes
3/4 cup frozen peas
Heat half the oil in a large, deep frying pan over medium heat. Add sausages. Cook, turning, for 6 to 8 minutes or until just cooked through. Transfer sausages to a plate. Cut into 3cm pieces.
Heat remaining oil in pan over medium heat. Add onion, capsicum, celery and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add flour, paprika and cayenne pepper. Cook, stirring, for 1 minute. Gradually stir in stock. Add tomato paste and tomatoes. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 5 minutes or until thickened.
Add rice. Cook, stirring occasionally, for 5 minutes. Add peas and sausages. Cook, stirring occasionally, for 6 to 8 minutes or until liquid has absorbed. Serve.