- 1 onion, diced
- 300 g carrot batons
- 150 g courgettes
- 375 g pack pork mince
- 16 g pack red chillies, finely chopped (optional)
- 400 g carton chopped tomatoes
- 300 g long grain rice
- 1 tbsp olive oil
- 1 tsp dried mixed herbs
- 2 clove cloves garlic, peeled and finely chopped
- 1.5 litres chicken stock made from 1 stock cube
Heat the oil in a large frying pan and cook the onions, carrots, courgettes and pork for 5-10 minutes, until browned.
Add the chillies (optional), mixed herbs and garlic cloves and cook for 30 seconds before adding in the tomatoes, 1 litre of stock and the rice.
Bring to a simmer, and cook for 15 minutes, stirring occasionally, until the liquid has been absorbed. Add the remaining stock and cook for a further 10 minutes, until the rice is cooked. Season and serve.