Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.
2. Brown the sausages
Heat a large frypan with oil over medium-high heat. Add sausages and cook for 3-4 minutes or until browned all around.
3. Add the remaining ingredients
Slice onion and dice capsicum, add to pan and cook until softened. Stir in mustard, 1 tsp oregano, crushed tomatoes, 1/2 tin water and 1 tbsp balsamic vinegar. Cover and simmer for 10 minutes.
4. Sauté the beans
Trim and cut beans into 3cm lengths. Place in a small pan with 1/2 tbsp butter/oil, 2 tbsp water and 1 crushed garlic clove. Cover and cook for 3 minutes or until cooked to your liking. Season with salt and pepper.
5. Finish and serve
Season the chipolata casserole to taste with salt and pepper. Serve over rice along with sautéed garlic beans. Garnish with chopped chives.
Add beans to stew if preferred.
No beef option - beef chipolata sausages are replaced with diced chicken breast fillet.
Brown rice, 1 tub (300g)
Beef chipolatas (GF), 600g
Brown onion, 1
Green capsicum, 1
Bavarian mustard, 1 jar (20g)
Crushed tomatoes, 400g
Green beans, 1 packet (250g)
Chives, 1/3 bunch *