Chicken sausage rice stew

Ingredients

• 15 mlolive oil
• 1 clovegarlic, finely chopped
• 180 ml (¾ cup)onion, finely chopped
• 2 stalkscelery, finely chopped
• ½jalapeño, deseeded and deveined, finely chopped
• 120 ml (½ cup)pepper, deseeded and deveined, finely chopped
• 2ajíes cachucha (sweet peppers), deseeded and deveined, finely chopped
• 120 ml (½ cup)carrot, finely chopped
• 1 packetchicken sausages
• 2 earssweetcorn, kernels removed
• 240 ml (1 cup)canilla rice
• 480 ml (2 cups)water
• ½ teaspoonsalt
• 1 pinchground cumin
• 1 pinchdried oregano

Instructions

1. 1

   Soften the vegetables

   Heat the olive oil in a lidded pan over a medium heat. Add all the chopped vegetables at once and cook for 4–5 minutes, stirring occasionally with a wooden spoon, until they begin to soften.

2. 2

   Slice the sausages

   Meanwhile, cut the sausages diagonally into slices about 6 mm (¼ inch) thick.

3. 3

   Cook the sausages

   Add the sausage slices to the softened vegetables and cook for 2 minutes, stirring occasionally.

4. 4

   Toast the rice

   Stir the rice into the pan and cook for 1 minute.

5. 5

   Remove the kernels

   Meanwhile, use a knife to cut the kernels from the corn cobs. Drained tinned sweetcorn can be used instead.

6. 6

   Season the stew

   Add the corn kernels and water to the pan. Season with the salt, cumin and oregano, then stir.

7. 7

   Bring to the boil

   Turn the heat up to medium-high and bring the mixture to the boil.

8. 8

   Cook the rice

   As soon as it boils, reduce the heat to its lowest setting. Cover and cook for 12 minutes, until the liquid has evaporated.

9. 9

   Serve the stew

   Serve hot or warm.

What is chicken sausage rice stew?

This is a one-pot rice dish in the Venezuelan cooking tradition, built around rice, vegetables and chicken sausage. It makes a hearty lunch or dinner without needing a separate sauce.

The recipe layers a vegetable sofrito with sausage, rice and sweetcorn, then cooks everything together. That method lets the rice take on the savoury flavours as it absorbs the seasoned water.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 16g protein, 43g carbs, 9g fat.

Rice and sweetcorn provide most of the carbohydrates, while the chicken sausages contribute much of the protein and fat; the olive oil adds further fat. For a more balanced plate, serve a portion with a generous side of salad or other non-starchy vegetables.

The vegetable base

Sofrito: garlic, onion, celery, peppers and carrot soften together in the oil before the rice goes in. Chop them fairly evenly so they cook at a similar pace.

Heat: removing the jalapeño’s veins and seeds keeps its flavour in the mix while tempering its sharpness. Ají cachucha, also called sweet pepper, adds a milder pepper note.

Getting the rice right

Rice choice: canilla rice is the variety specified here; use it if available for the intended result. Keep the measured water and rice amounts as given.

Cooking: once the pan reaches a boil, reduce the heat to its lowest setting and keep the lid on for the full 12 minutes. The rice is ready when the liquid has evaporated and the grains are tender.

Sausage and sweetcorn

Sausage: diagonal slices expose plenty of surface to the hot pan. The brief two-minute sauté warms and lightly browns them before the rice is added.

Sweetcorn: fresh kernels go into the pot with the water, so they cook alongside the rice. Drained tinned sweetcorn is a convenient substitute, as the original method suggests.

Timing and serving

The recipe’s total time is 28 minutes, with a short vegetable sauté followed by a covered 12-minute rice cook. Have the corn kernels removed and the sausages sliced while the vegetables soften.

Serve the stew hot or warm, as directed. A crisp green salad or simply dressed vegetables make a fresh contrast to the soft, savoury rice.

Adjusting the flavour

Seasoning: the recipe uses just a pinch each of cumin and oregano, keeping the flavour gentle. Stir them in with the water and salt so they distribute through the rice.

Pepper: the jalapeño and ají cachucha are deseeded and deveined before chopping. If you prefer more heat, leave a little jalapeño seed in, while keeping in mind that the dish will become spicier.

Recipe notes & tips

• Prepare and chop all the vegetables before heating the oil, since they go into the pan together.
• Stir the vegetables occasionally so they soften evenly without catching on the base of the pan.
• Cut the sausage slices to a similar thickness so they warm through at the same rate.
• Keep the lid on during the 12-minute rice cook to retain the steam.
• If using tinned sweetcorn, drain it before adding it to the pan.
• Let the stew stand briefly before serving if the rice needs a moment to finish absorbing moisture.

Variations

• Tinned sweetcorn: replace the fresh kernels with one drained tin, as suggested in the method.
• Milder pepper: omit the jalapeño for a gentler version.
• Extra vegetables: add more of the chopped vegetables already in the recipe for a vegetable-forward stew.
• Fresh herbs: scatter chopped fresh herbs over the stew just before serving.
• More heat: leave some jalapeño seeds in when chopping for a spicier result.

Common mistakes to avoid

• High heat after boiling: the base can catch before the rice cooks; turn the heat down to its lowest setting.
• Lifting the lid repeatedly: steam escapes and slows cooking; keep the pan covered for the 12 minutes.
• Uneven chopping: larger pieces may stay firm while smaller ones soften; aim for similar-sized vegetable pieces.
• Adding undrained tinned corn: extra liquid can change the rice’s texture; drain the kernels first.
• Skipping the initial sauté: the vegetables miss their chance to soften; cook them for 4–5 minutes before adding the sausage.

How to store

Cool leftovers promptly and store them in a sealed container in the fridge for up to 3 days. Reheat until piping hot, adding a small splash of water if the rice seems dry.

Frequently asked questions