¼ cup Paprika
¼ cup Lemon Juice (or lime juice)
2 Tbls Rum (optional)
2 tsp Garlic, minced
Plus 2 Tbls Garlic, chopped, divided
2 tsp Oregano
1 tsp Salt
1 tsp Freshly Ground Black Pepper
½ tsp ground Cumin
800g boneless Colcom Pork Chops, trimmed, cut into cubes
2 cups Chopped Onions
2 cups Brown Rice
750ml hot Chicken Stock
1 can Chopped Tomato
2 Tbls Capers
¼ tsp Turmeric
16-18 large Prawns, peeled and deveined (optional)
2 cups frozen Artichoke hearts, thawed or 2 cups cooked Green Beans
½ Red Pepper cut into strips
- Combine the paprika, lemon juice, 2 Tbls olive oil, rum (if using), 2 tsps minced garlic, oregano, salt, pepper and cumin in a medium bowl, stirring to make a homogeneous paste. Add the pork and stir to coat.
- Heat 1-2 Tbls olive oil in a heavy based pan over medium to high heat. Add the pork, leaving any excess spice mixture in the bowl to add later. Cook the pork, stirring, until just cooked on the outside and the spices are fragrant, 2-3 minutes. Transfer pork to a bowl.
- Add the onion and the remaining 2 Tbls garlic to the pan and cook stirring often, until the onion is softened, 4-5 minutes. Add the rice and cook, stirring, until well coated with the onion mixture. Stir in the hot stock, tomatoes, capers, turmeric and any leftover spice mixture that you have reserved. If using brown rice add ¾ of a cup of water now. Bring to the boil, then reduce to a low simmer. Cook, stirring occasionally, 30 minutes for brown rice.
- Preheat oven to 180°C.
- Stir through the prawns (if using) and the artichoke hearts (or green beans) into the rice. Cover and bake for 20 minutes. Stir in the pork and any accumulated juices from the bowl, scatter the red pepper strips on top. Cover and continue baking until the rice is tender and the liquid has been absorbed, 10-15 minutes more. If you have added prawns they should be opaque and pink.
This dish is a robust, spicy dish filled with exotic flavours. If you have any left overs they can easily be rewarmed or combined with eggs to make a Spanish tortilla (omelette); or great for a cold dish, toss left over rice with cooked vegetables and a vinaigrette made with lime juice instead of vinegar.