Krakauer rice pot with bell pepper and onions

A hearty Polish-style rice dish with spicy Krakauer sausage, onions and bell pepper. Ready in about 35 minutes and served with fresh parsley.

By Beeny · 3 servings · 35 minutes

Ingredients

  • 300 g long-grain rice
  • 300 g Krakauer sausage
  • 2 Stück onions
  • 2 Stück garlic cloves
  • 1 Stück red bell pepper
  • 2 EL tomato paste
  • 1 TL sweet paprika powder
  • 1 Prise cumin
  • 600 ml water
  • 2 EL cooking oil
  • salt
  • pepper
  • 1 Bund parsley

Method

  1. Peel the onions and cut them into fine cubes. Peel the garlic and chop it finely. Remove the seeds from the bell pepper and cut it into small cubes. Cut the Krakauer into slices or cubes. Chop the parsley.
  2. Heat the cooking oil in a large pot. Fry the Krakauer in it for 3 to 4 minutes until it takes on a little color, then remove it.
  3. Sweat the onions in the remaining fat for 3 minutes until translucent. Add the garlic and bell pepper and fry for another 2 minutes.
  4. Stir in the tomato paste, paprika powder and cumin and toast briefly. Add the rice and toast for one minute while stirring.
  5. Deglaze with the water, season with salt and pepper. Stir the Krakauer back in, bring to a boil and cover the pot. Cook over low heat for about 18 minutes, until the rice has absorbed the water.
  6. Take the pot off the stove and let it rest for 5 minutes. Fluff with a fork, adjust the seasoning to taste and serve sprinkled with the parsley.