Prep:

1. Prepare the fresh ingredients: Slice the chicken sausage links into ¼-inch wide bite-sized coins. Chop the yellow onion, red bell pepper, mushrooms, garlic, red chilies (if using), spring onion, coriander basil as indicated in the ‘ingredients’ section. Measure out the canned corn and chicken broth.

Chicken Sausage and Rice:

1. Cook the chicken sausage: Heat 1 teaspoon of olive oil in a medium deep edged skillet or sauté pan over medium-high heat. Add sliced chicken sausage and spread out the pieces in the pan. Cook until both sides are slightly browned – about 3-4 minutes. Transfer to a clean bowl and set aside.
2. Sauté the veggies: Add 1 teaspoon olive oil into the same pan and heat over medium-high heat. Add the yellow onion and red bell pepper and sauté until beginning to soften – 1 minute.
3. Cook the mushrooms: Add the mushrooms and mix to combine. Pour in the chicken broth and cover the pan for 3-5 minutes to allow them to cook down.
4. Sauté the aromatics: Uncover and add the garlic and red chilies and sauté for 30-40 seconds until fragrant.
5. Add the canned corn: Add the canned corn and mix to combine until the liquid mostly evaporates.
6. Add the tomato paste and spices: Stir in the double concentrated tomato paste and all of the spices and seasonings – the kosher salt, black pepper, dried oregano, smoked paprika, crushed red pepper flakes and ground cayenne.
7. Mix through cooked sausage: Add the cooked sausage and mix to combine.
8. Stir in the rice: Add the cooked rice and mix until evenly combined.
9. Stir through the fresh herbs: Stir through most of the spring onion and coriander and switch off the heat.
10. Serve: Divide evenly onto plates and top with the reserved spring onion and coriander. Top each serving with a pan-fried egg if desired and serve immediately.