Marmite Toulousaine: Smoky Rice & Sausage One-Pot

1. Add the rice and simmer:
   Pour the rinsed rice evenly over the sausage mixture. Stir briefly to coat the rice in the rendered fat and pan juices, allowing it to toast slightly and absorb the flavours. Then, add hot water or broth in a quantity suitable to cook the rice (usually about twice the volume of rice—approx. 400 ml). Season lightly with salt and pepper, keeping in mind that the sausages and bacon are already seasoned. Bring to a gentle simmer, then reduce the heat to low, cover the pot with a lid, and let cook undisturbed for about 15 to 18 minutes, or until the rice is tender and the liquid has been absorbed.
2. Final touches and serving:
   Once the rice is fully cooked, turn off the heat and let the dish rest, covered, for 5 minutes. This allows the steam to finish cooking the grains and the flavours to meld together. Fluff the rice gently with a fork before serving. Arrange the sausages attractively on top for presentation. Serve hot, directly from the pot for a convivial, no-fuss family meal.

Tips for Success

• Make-ahead: This dish can be prepared a few hours in advance and reheated gently on the stove with a splash of water to loosen the rice.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
• Serving idea: Garnish with fresh parsley or serve with a light green salad and Dijon mustard on the side for a balanced plate.