Spicy Rice Soup with Sausages

Peel and mince the onion and garlic finely with a knife. Slice the sausages into rounds about 1 cm thick.

Heat vegetable oil in a heavy-bottomed saucepan or Dutch oven. Add the onion, garlic, and sausage slices. Sauté over medium heat for about 5 minutes, stirring occasionally, until the onion is soft and the meat is lightly browned.

Rinse the rice under cold water. Add it to the pan with the sausages and pour in hot water. Bring the soup to a boil, reduce heat to low, cover, and simmer for about 15–20 minutes until the rice is tender.