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Spanish pork & rice hot pot

Method

  • Heat a layer of oil in a large heavy-bottomed pot and seal the pork all over. Remove. 
  • Add the onion, capsicums, fennel and garlic with a little fresh oil, if needed. Stir well and gently sauté until reasonably tender. 
  • Then add the paprika and cook to toast, continually stirring. 
  • Add 1 cup stock with the tomatoes, 1 heaped tbsp chopped parsley and seasonings. Then return the pork and any juices. Stir well and bring to the boil. Cover, turn down the heat and gently simmer for about 1 hour until the pork is tender. 
  • Then add the rice and artichokes with stock to cover. Stir, cover again and simmer until the rice is tender. 
  • Serve in individual bowls with a dollop of sour cream and a sprinkling of parsley on top.

Ingredients

  • olive oil
  • 750 gm lean pork, cut into small cubes
  • 1 large onion, chopped
  • 2 red capsicums, diced
  • 1-2 fennel bulbs, diced
  • 2-3 large garlic cloves, crushed
  • ½ tspn paprika
  • chicken stock
  • 1 can diced tomatoes, drained a little
  • 2-3 tbsp chopped fresh parsley
  • sea salt & freshly ground pepper
  • 250 gm long grain rice, rinsed & drained well
  • 1 small jar preserved artichokes in oil, drained & quartered 
  • sour cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm