- 100g pork loin diced or 4 sausages chopped into bite size pieces
- 150g long-grain easy-cook rice
- 1 Onion
- 1 Pepper
- 400g can chopped tomatoes
- 1 clove Garlic
- 1 tbsp of Olive Oil
- 1 tsp Paprika
- 300ml Chicken or Vegetable stock (1 stock cube dissolved in boiling water)
Jambalaya
Ingredients
- 100g pork loin diced or 4 sausages chopped into bite size pieces
- 150g long-grain easy-cook rice
- 1 Onion
- 1 Pepper
- 400g can chopped tomatoes
- 1 clove Garlic
- 1 tbsp of Olive Oil
- 1 tsp Paprika
- 300ml Chicken or Vegetable stock (1 stock cube dissolved in boiling water)
Method
1. Cut the pork or sausages into small bite size pieces.
2. Peel and chop the onion.
3. Cut the seeds out and slice or dice the pepper.
4. Peel and crush the garlic.
5. Heat 1 tbsp of oil in a frying pan on medium heat, add the pork or sausages and fry for about 5 mins – until cooked through.
6. Remove the pork or sausages and put in a clean bowl.
7. Add the onion, garlic and pepper to the pan and fry on medium for 5 mins.
8. Stir the rice in and fry for 1 min.
9. Add the paprika, pork or sausages, stock, and can tomatoes and bring to the boil.
10. Reduce the heat and simmer the mixture for 20mins, stirring occasionally to make sure the rice does not stick to the bottom of the pan.
The rice should be cooked when all the liquid has been absorbed.
