1 x Riverview Farms Pork Roast, diced (meat only)
½ tsp saffron threads
2 tsp olive oil
1 onion, finely diced
2 chorizo sausages, sliced into rounds
1 red capsicum, diced
1 clove garlic, finely chopped
2 cups basmati rice, rinsed
4 cups chicken stock
1 cup peas
½ bunch continental parsley, roughly chopped, plus extra to serve
sea salt & black pepper
- 1
Place the saffron in a small bowl and pour over ¼ cup of hot water. Set aside to steep.
- 2
Meanwhile, heat oil in a large non-stick fry pan fitted with a lid over medium heat. Cook onion and chorizo for 5-7 minutes until the onion is soft and the chorizo is caramelized
- 3
Add the capsicum and garlic and cook for a further 2 minutes.
- 4
Add the rice and stir to coat, then add the stock, saffron and its water, and season with salt and pepper
- 5
Bring to a low simmer, cover with a tight-fitting lid and cook for 5 minutes
- 6
Remove the lid, scatter over peas and pork, replace the lid and cook for a further 5 minutes until rice is tender
- 7
Turn off the heat and leave to stand, covered, for 10 minutes to allow excess steam to be absorbed and for the rice to be nice and fluffy.
- 8
Sprinkle with parsley and toss with a fork to combine then serve.
