Pork rib, chorizo, sweet potato, tomato and rice winter pot
One pot cooking at its best. A warming winter oven bake.
(No Ratings Yet)
Loading... Ingredients
- 125 ml (1/2 cup) olive oil
- 1 kg pre-cooked pork ribs, cut into small pieces
- 4 tsp (20 ml) garlic, crushed
- 2 medium sweet potatoes, peeled and cut into chunks
- 2 medium ripe tomatoes, peeled and chopped
- 250 g chorizo sausage, cut into slices
- 3 cups Spekko Royal Umbrella Jasmine Rice
- 5 ml (1tsp) paprika
- 1 L (4 cups) chicken stock
- salt and pepper to taste
- 4 tsp (20 ml) chopped parsley
Method
- Pre-heat the oven to 180º C.
- In a large ovenproof pot heat the oil and fry the pork ribs along with the garlic until the ribs are browned all over.
- Add the sweet potato and tomatoes and cook until well incorporated. Add the chorizo, cook for about 5 minutes and then add the rice, stirring well to fully mix together and then add the paprika and the stock.
- Season with salt and pepper.
- Place the pot in the oven and bake or 20 – 30 minutes. Remove from the oven, leave to rest for 5 minutes covered with foil then serve garnished with parsley.
- Marinated re-cooked pork ribs work well in this recipe.
- Pre-cooked beef ribs can be used instead.
- This recipe works with any of the Spekko Rice variants.
From the Spekko kitchen