If you love cooking up a storm in the kitchen but always try to get out of dishwashing duty, we have the solution for you, Chef! This one-pot wonder is pleasing to the palate while keeping your kitchen pristine. Featuring pea and bell pepper-dotted jasmine rice, browned pork mince & sweet piquanté peppers spiced with NOMU Cajun Rub.
One-Pot Pork & Rice
One-Pot Pork & Rice
with piquanté peppers & fresh chives
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Carrot
- Chicken
- Chicken Stock Sachet
- Chicken Stock Sachets
- Fresh Chives
- Jasmine Rice
- NOMU Cajun Rub
- Onion
- Onions
- Peas
- Piquanté Peppers
- Pork Mince
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
LOADED PORK MINCE
Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion and carrots until golden, 4-5 minutes (shifting occasionally). Add the mince and NOMU rub and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally).
PEAS & PEPPERS RICE
Add the rinsed rice to the pot along with the peas, ½ the drained peppers, the chicken stock, 200ml of boiling water and seasoning. Cover and cook until the rice is fluffy and the liquid has been absorbed, 15-20 minutes. Remove from the heat, fluff with a fork and rest for a few minutes before serving.
LOOK AT THAT!
Plate up the loaded delicious pork mince and finish with a scattering of the remaining peppers and the chopped chives.
Onion - 1
Carrot - 120g
Pork Mince - 150g
NOMU Cajun Rub - 10ml
Jasmine Rice - 100ml
Peas - 40g
Piquanté Peppers - 20g
Chicken Stock Sachet - 1
Fresh Chives - 3g
LOADED PORK MINCE
Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion and carrots until golden, 4-5 minutes (shifting occasionally). Add the mince and NOMU rub and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).
PEAS & PEPPERS RICE
Add the rinsed rice to the pot along with the peas, ½ the drained peppers, the chicken stock, 400ml of boiling water and seasoning. Cover and cook until the rice is fluffy and the liquid has been absorbed, 15-20 minutes. Remove from the heat, fluff with a fork and rest for a few minutes before serving.
LOOK AT THAT!
Plate up the loaded delicious pork mince and finish with a scattering of the remaining peppers and the chopped chives.
Onion - 1
Carrot - 240g
Pork Mince - 300g
NOMU Cajun Rub - 20ml
Jasmine Rice - 200ml
Peas - 80g
Piquanté Peppers - 40g
Chicken Stock Sachet - 1
Fresh Chives - 5g
LOADED PORK MINCE
Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion and carrots until golden, 6-7 minutes (shifting occasionally). Add the mince and NOMU rub and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).
PEAS & PEPPERS RICE
Add the rinsed rice to the pot along with the peas, ½ the drained peppers, the chicken stock, 600ml of boiling water and seasoning. Cover and cook until the rice is fluffy and the liquid has been absorbed, 20-25 minutes. Remove from the heat, fluff with a fork and rest for a few minutes before serving.
LOOK AT THAT!
Plate up the loaded delicious pork mince and finish with a scattering of the remaining peppers and the chopped chives.
Onions - 2
Carrot - 360g
Pork Mince - 450g
NOMU Cajun Rub - 30ml
Jasmine Rice - 300ml
Peas - 120g
Piquanté Peppers - 60g
Chicken Stock Sachets - 2
Fresh Chives - 8g
LOADED PORK MINCE
Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion and carrots until golden, 6-7 minutes (shifting occasionally). Add the mince and NOMU rub and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally).
PEAS & PEPPERS RICE
Add the rinsed rice to the pot along with the peas, ½ the drained peppers, the chicken stock, 800ml of boiling water and seasoning. Cover and cook until the rice is fluffy and the liquid has been absorbed, 20-25 minutes. Remove from the heat, fluff with a fork and rest for a few minutes before serving.
LOOK AT THAT!
Plate up the loaded delicious pork mince and finish with a scattering of the remaining peppers and the chopped chives.
Onions - 2
Carrot - 480g
Pork Mince - 600g
NOMU Cajun Rub - 40ml
Jasmine Rice - 400ml
Peas - 160g
Piquanté Peppers - 80g
Chicken Stock Sachets - 2
Fresh Chives - 10g
Woolies Products in this dish
