Looking for a quick and delicious midweek dinner? This sausage fajita pilau recipe is the perfect one-tin wonder! Packed with smokey fajita flavours, juicy chipolatas, and fluffy rice, it comes together in just 30 minutes, making it both easy and irresistibly tasty.
Minimal prep, minimal mess, and maximum flavor – this recipe is ideal for busy evenings when you want something hearty and satisfying. Gather your ingredients and enjoy a fuss-free feast tonight!
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Cal/Serv:
420
Ingredients
2Tbsp.
olive oil
1
red onion, cut into 16 wedges
2
mixed-colour peppers, deseeded and sliced
8
chipolata sausages, cut into rough 2cm pieces
35g
faijita seasoning mix, we used Old El Paso
2
x 250g pouches microwave basmati rice
200ml
chicken stock
Finely grated zest 1 lime and juice 1/2
Small handful coriander, roughly chopped
Guacamole, optional, to serve
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7. In a rough 2 litre ovenproof serving dish mix the oil, onion, peppers, sausages and some salt and pepper. Cook for 15min, or until the sausages are golden and the vegetables have softened. Stir through the fajita seasoning and return to the oven for 5min.
Step 2Stir through the rice, breaking up any lumps, the stock and lime zest and juice. Cook for 10min, or until the sausages are cooked through.
Step 3Garnish with the coriander and serve with guacamole, if you like.
TIPS
Skinny chipolatas ensure a quick cook here, but they can be any flavour you like, and both chicken and pork versions would work well.
Microwave rice makes this quick and convenient, we've gone for plain basmati but you could use a spiced or flavoured variety if you prefer.
A mixture of red and yellow peppers is an easy way to add colour to your meal, especially as they are frequently sold in mixed packs, but you could use two peppers of the same colour and it will still taste just as delicious!
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
