Our boys absolutely love this recipe as it introduces warming Mediterranean flavours with soft pieces of meat for a wintery quick dinner. The leftovers taste even better and we had them as a light lunch with wraps and cheese. This recipe ticks all our family cooking boxes - tasty, veggies, easy to make!

Time

15 mins - Prep

30 mins - Cook

Portion 

Serves 2 adults & 2 toddlers (with leftovers for the freezer)

Cooking Equipment

1x Shallow Casserole dish

Ingredients

400g Pork fillet (or chicken thighs)

1x red onion finely sliced

75g cubed chorizo

1x table spoon Cajun spice mix

2x garlic gloves finely chopped

200g long grain rice

400g tinned tomatoes

300g chicken stock

100g veg (we used brussels sprouts but peas also work well)

Method

1. Fry the pork chunks in a splash of olive oil until browned on all sides. Transfer to a plate. 
2. Add the red onion and chorizo to the casserole dish and fry until the fat is released from the chorizo and the red onion softens. 
3. Add the garlic and Cajun mix and cook for another minute. 
4. Add the rice and coat in the onion and chorizo spiced mix. 
5. Add the tinned tomatoes and chicken stock and pork back to the pan. 
6. Cover and cook for 10 mins. 
7. Add the veg and cook for another 10 mins. If the rice is looking dry add a little more water. 
8. Serve!