Rice and Vegetable Pan with Sausage
Rinse the peppers, dry, halve, remove seeds and ribs and cut into bite-size pieces. Peel the onions, halve and finely dice. Thaw the peas.
Sauté the onion in 1 tablespoon of oil, add rice, pour in the broth and allow to swell at low temperature in a closed pan for about 20 minutes. Heat the remaining oil in a pan, add the sausages, fry briefly, and remove from the pan. Add pepper pieces and peas into the pan, braise in its own juice at low temperature for 3-4 minutes, add the sausages with parsley again, with salt, pepper and paprika spice. When the rice is ready and cooked and all the liquid has absorbed, add the rest of the ingredients into the pan. Mix well, heat at low temperature and season to taste. Serve.