QiMeal
Leczo z Ryżem
Leczo z Ryżem · ready in 1 h 32 min · 4 servings · 737 kcal per serving · easy · 16 ingredients
A Polish take on Hungarian lecsó, rich with kiełbasa, lard, sweet paprika, and soft peppers served over plain white rice.
- Prep
- 20 min
- Cook
- 1 h 12 min
- Total
- 1 h 32 min
- Serves
- 4
- kcal
- 737
- Difficulty
- easy
Ingredients · 4 servings
- 1Yellow bell pepper, sliced
- 1Red bell pepper, sliced
- 1Green bell pepper, sliced
- 600 gRoma tomato, chopped
- 2Onion, diced
- 3 cloveGarlic, minced
- 400 gKielbasa sausage, sliced
- 35 gLard
- 2 tbspSweet paprika, ground
- 1 tspSmoked paprika, ground
- ½ tspHot paprika, ground
- 8 gOregano, fresh, chopped
- 280 gWhite rice, rinsed
- 2 tspSalt, divided
- 1 tspBlack pepper, ground
- 620 mlWater, for rice
Equipment
stovetop, knife, cutting board, sieve, measuring spoons, kitchen scale, saucepan, large pot, wooden spoon, lid, fork, tasting spoon
Instructions
- Mise En Place
Gather, wash, and cut the vegetables and sausage as listed; measure rice, water, lard, spices, and set out all tools. · 20 min
What to look for: All ingredients are measured, cut, and ready beside the stove.
- Cook Rice
Boil salted water in a saucepan, add rinsed rice, cover, and cook gently for 12-15 minutes until tender; keep covered off heat. · 15 min
What to look for: Rice is tender, separate, and the water is absorbed.
- Render Lard
Melt lard in a large pot over medium heat, add diced onion, and sauté 5-6 minutes until translucent and sweet smelling. · 6 min
What to look for: Onion looks glossy and translucent without browning.
- Soften Peppers
Add sliced bell peppers and minced garlic, stir to coat in fat, and cook 5 minutes until the pepper edges begin to relax. · 5 min
What to look for: Peppers brighten, soften at the edges, and garlic smells fragrant.
- Brown Kielbasa
Add sliced kielbasa and fry 3 minutes, stirring often, until the sausage edges take on light brown spots. · 3 min
When it is done: Kielbasa is steaming hot and reaches 63°C / 145°F if it was not fully cooked.
- Add Tomatoes
Add chopped Roma tomatoes, sweet paprika, smoked paprika, hot paprika, salt, and black pepper; stir until the spices bloom. · 3 min
What to look for: Tomato juices loosen the pot and paprika colors the sauce red.
- Simmer Leczo
Cover the pot and simmer 30-40 minutes, stirring occasionally, until peppers are very soft and tomatoes form a loose sauce. · 35 min
When it is done: Sausage remains hot throughout the stew, with no cool center in thick slices.
- Finish Herb
Stir in chopped fresh oregano and simmer 1 minute, then taste and adjust only with salt or black pepper. · 2 min
What to look for: Oregano is wilted and fragrant, and the seasoning tastes balanced.
- Serve Over Rice
Spoon hot plain rice into bowls, ladle leczo over the top, and serve immediately while the peppers are silky. · 3 min
What to look for: Each bowl has a bed of white rice covered with glossy red pepper stew.
Nutrition (per serving)
| kcal | 737 |
|---|---|
| Protein | 21 g |
| Carbohydrates | 81 g |
| of which sugars | 13 g |
| Fat | 37 g |
| of which saturated | 13 g |
| Fibre | 8 g |
| Sodium | 2400 mg |
Nutri-ScoreC
Allergens
None of the 14 major allergens, per our data.
Ingredient substitutions
Yellow bell pepper
- Red bell pepper: Keeps the sweet pepper base while making the stew slightly sweeter.
Red bell pepper
- Yellow bell pepper: Less deep in color but still traditional in mixed-pepper leczo.
Green bell pepper
- Yellow bell pepper: Removes some grassy bitterness and makes the leczo sweeter.
Roma tomato
- Plum tomato: Use ripe, meaty tomatoes so the sauce stays thick rather than watery.
Onion
- Yellow onion: This is the standard choice when a recipe simply calls for onion.
Garlic
- Garlic paste: Use only plain garlic paste without herbs or added seasoning.
