Pork & Vegetable Rice

Name: Pork & Vegetable Rice
Yield: 6 servings
Ingredients: 750 g Pork shoulder; 360 g Rice; 150 g Onion; 180 g Carrot; 200 g Red pepper, red bell pepper; 150 g Peas; 3 piece Garlic, cloves; 20 ml Cooking oil; 900 ml Stock; 1 tsp Paprika, sweet; 1 tsp Thyme, dried; 1 tsp Salt; Black pepper, to taste; 15 g Parsley

Pork shoulder, rice and vegetables cooked together with stock, sweet paprika and dried thyme.

Serves 6

Ingredients

750 gPork shoulder
360 gRice
150 gOnion
180 gCarrot
200 gRed pepper, red bell pepper
150 gPeas
3 pieceGarlic, cloves
20 mlCooking oil
900 mlStock
1 tspPaprika, sweet
1 tspThyme, dried
1 tspSalt
Black pepper, to taste
15 gParsley

Equipment

Method

Cut the pork shoulder into pieces. Chop the onion, carrots and red bell pepper, and crush the garlic. Brown the pork in the oil.
Add the onion, carrots and red bell pepper and cook until they begin to soften.
Stir in the garlic, sweet paprika, dried thyme, salt and black pepper. Add the rice and stock and stir to combine.
Cover and simmer for about 15 minutes. Add the peas and cook for about 5 minutes more, until the rice is cooked.
Rest for 5–10 minutes, then add the parsley.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.