This rice and sausage dish is quick, easy and delicious! It's perfect for those busy weeknights and it's easy on the wallet.
Preheat the oven to 450 ºF.
Line a baking sheet with parchment paper.
Place the sausages on the parchment paper.
Place the baking sheet in the oven on the middle rack and bake for 16 to 18 minutes. The sausages should look fully cooked inside (cut one to check the doneness). Set aside.
While the sausages are cooking, place on large pot on the stove, heat on medium high and pour in the rice, butter and bouillon cube.
Stir with a wooden spoon until you start smelling a nutty scent.
Add the tomato paste and stir until all the rice is coated with the tomato paste.
Add the water, pepper and salt. Stir.
Cover and let the water reach a boil.
Uncover, stir, cover and reduce the heat to low.
Cook until there's only a little bit of water on the top of the rice, about 13 to 15 minutes.
Slice the sausages in thin diagonal pieces.
Uncover the pot of rice and add the sausage pieces, black olives and parsley.
Stir well and serve hot. Enjoy!
To keep the meal prep under 30 minutes, start up the rice as soon as the sausages go in the oven.