Add just 1 tbsp of olive oil to a pan and fry the onion for 5 minutes until soft but not coloured.
Add the peppers, mushrooms and garlic and cook for 2 minutes stirring occasionally so the garlic doesn't burn.
Slit the halal sausage skins and crumble the halal sausage meat so it looks like small meatballs. Turn the heat to high (otherwise, the sausage will steam rather than brown).
Cook while moving it about a bit in the pan for about 4–5 minutes until coloured. Add the smoked paprika and mix. Season to taste.
Add the rice and stir well to mix thoroughly and absorb the flavour.
Add the stock and bring to the boil and then turn to simmer.
Cook gently for 15–20 minutes until the rice is tender and the liquid almost entirely absorbed.
Keep an eye on it and stir from time to time. Remove from the heat, gently fold in the spring onions, tomato and parsley and serve.
Serve and enjoy!
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