Similar to a jambalaya this spiced pork, pepper and sausage rice dish is great for a filling family supper served with crusty bread or a crisp green salad. It’s made in just one pan so there’s hardly any washing up which is an added bonus during the busy working week! You will need to use a deep frying pan, preferably one that is non-stick or use a large deep flameproof casserole. Easy cook rice has been through a process that makes the grains stay separate and fluffy when cooked and is ideal for this recipe, but if unavailable use ordinary long grain rice and rinse thoroughly before using.
- 1tbsp olive oil
- 1 onion, peeled and chopped
- 1 garlic clove, peeled and crushed
- 400g pork fillet, cubed
- 150g chorizo sausage, thickly sliced
- 2tsp paprika
- 1tsp chilli powder
- 250g easy-cook long grain rice
- 200g can chopped tomatoes
- 500ml vegetable stock
- 2tbsp Worcestershire sauce
- 1 green pepper, deseeded and sliced
- 2tbsp fresh chopped coriander
- Salt and freshly ground black pepper
Heat the oil in a large deep frying pan and fry the onion and garlic for 6-7mins until softened. Stir in the pork and chorizo sausage and fry until browned all over.
Stir in the paprika, chilli powder and rice and cook, stirring for 1min. Add the tomatoes, stock and Worcestershire sauce and bring to the boil.
Reduce the heat, add the pepper and simmer for 30-35mins, stirring occasionally until most of the liquid has been absorbed and the rice is tender. Stir in the coriander and season to taste with salt and freshly ground black pepper.
Chorizo has a spicy flavour which works well in this dish but you can use other varieties of spiced Continental sausages – just check out the deli counter in your local supermarket.