• 1 tbsp sunflower oil
  • 1 onion, chopped
  • 2 sticks celery, finely diced
  • 2 cloves garlic, crushed
  • 2 tsp sweet paprika, plus extra to serve
  • 0.5 tsp cayenne pepper
  • 3 tbsp tomato purée
  • 300 g leftover roast pork, shredded
  • 200 g frozen peppers
  • 150 ml hot vegetable stock, made with 1 vegetable stock cube
  • 500 g microwaveable golden vegetable savoury rice
  • 1 lemon, cut into wedges, to serve


  1. 1

    Heat the oil in a large wok or frying pan. Add the onion and celery and cook for 5 minutes until softened. Add the garlic, paprika, cayenne pepper and tomato purée, and cook for 1 minute, stirring. Add the pork, peppers and stock, and cook for a further 2 minutes.

  2. 2

    Meanwhile, cook the rice to pack instructions. Add to the pan, heat gently and cook, covered, for 2-3 minutes until the stock has been absorbed. Remove from the heat and leave to stand for 5 minutes. Sprinkle over the extra paprika and serve with the lemon wedges.

Nutritional Details

Each serving provides
  • Energy 1641kj 392kcal 20%
  • Fat 8.4g 12%
  • Saturates 1.9g 10%
  • Sugars 8.6g 10%
  • Salt 2.8g 47%

% of the Reference Intakes

Typical values per 100g: Energy 414kj/99kcal

Each serving provides

52.3g carbohydrate 5.0g fibre 24.3g protein

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