Page title and description
Pork & gammon
- 300g diced pork
- 1 tbsp Cajun spice mix
- 250g cooking chorizo
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 green peppers, seeded and sliced
- 2 sticks celery, washed and sliced
- 350g long grain rice
- 1 litre chicken stock
- salt and pepper
Prep time: 10 min
Cooking time: 50 min
Step 1Preheat oven to 140°C/Gas Mark 1. Toss the pork in the Cajun spice mix and fry off in oil in a heavy casserole pan.
Step 2Whilst it is browning, skin the chorizo, chop into small dice and add it to the pan too, quickly followed by chopped onion, sliced peppers and celery.
Step 3Lower the heat but continue to cook for a further 15-20 minutes until most of the vegetable liquid has evaporated.
Step 4Now add the rice to the pan and turn into the mixture so that all grains become coated, pour in the chicken stock and return the pan to a simmer before covering and transferring to the oven for a further 20 minutes.