Gluten and dairy free sausage casserole.
- 1 tbsp Olive oil
- 8 Gluten-free sausages
- 1 Onion, chopped
- 1 Pepper, Chopped
- 1 teaspoon Oregano
- 2 cloves minced garlic
- 1 teaspoon smoked paprika
- 1 pinch Chili flakes
- 400 grams chopped tomatoes
- 450 milliliters Vegetables soup
- 200 grams Brown rice
- Salt and pepper, for seasoning
Add olive oil to a large skillet over medium heat. Add the sausages and cook until the skin is charred, about 10 minutes. Remove from skillet and set aside.
Add onion, peppers, oregano, garlic, paprika and chili flakes. Sauté for 8 minutes. Stir in chopped tomatoes, broth, rice and seasoning. Bring to a boil then reduce to low heat.
Return the sausages to the skillet. Simmer for 25 minutes or until the rice is cooked.