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Pork Jambalaya

  • Preparation Time15 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
1 tbsp sunflower oil by Sainsbury’s
1 onion, chopped
2 sticks celery, finely diced
2 cloves garlic, crushed
2 tsp sweet paprika by Sainsbury’s, plus extra to serve
½ tsp cayenne pepper by Sainsbury’s
3 tbsp tomato purée by Sainsbury’s
300g leftover roast pork, shredded
200g frozen peppers by Sainsbury’s
150ml hot vegetable stock, made with 1 vegetable stock cube by Sainsbury’s

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.

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.

Recipe courtesy of Sainsbury's

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