- belly pork300g
- prawns12best quality you can get. shells and heads on the better for flavour but not essential. indeed for little ones pre pealed would be easier and less messy
- celery5 big sticks
- onion2 med-large
- bell peppers3all different colours would be nice
- stock1 litreAny stock will do or indeed water will be ok. In this case I used a chicken stock made from the bones of sundays roast
- garlic4 cloves
- parsley1 bunchgreen curly
- cayenne pepper2 Teaspoons
- smoked paprika4 Teaspoons
- cajun spice blend4 Teaspoons
- saltto taste. the red rice will take a lot don't be shy.
- red rice2 Cups
- tin of tomatoes1
- tomato puree1/2 Tablespoons
- bbq sauce1 large squirt
- avocado1 large
- oregano dried4 heaped Teaspoons
fry the holy trinity in oil of your choice with garlic until beginning to brown.
add the rice oregano, tomato puree and spices stir and fry for another minute or two.
add half the stock a ladle at a time stirring as you go
place a lid on the pot and gently simmer until the rice has soaked up all the stock. about 20 mins.
chop belly pork into bite sized chunks and add to pan
take off the lid and stir in the tin of tomatoes and the rest of the stock a ladle at a time
squirt in bbq sauce and season with salt, stirring all the time and prawns and cook until they are pink.
when rice is soft and gloopy and all the liquid has been absorbed you are ready to serve.
serve on plates with a lemon wedge sliced avo and generous sprinkling of parsley
Using red rice is the healthier option here, it is delicious but takes longer to cook. To ensure this dish has a unctuous, velvety smooth mouthfeel its very important to stir the rice vigorously to help break the husks down when adding the stock.
This is a great time to lay your hot sauce collection out of the table for all to use as they choose. perhaps the more adveturous little ones would enjoy a hot sauce taste challenge?