Paul Rankin’s Spanish Style One-Pot

by Cate on January 23, 2004

Print PDF of recipe here.

Serves 4
Prep: 20 minutes Cook: 20-25 minutes

1 lb, 12 oz boneless pork, cut into chunks or strips
3 tablespoons olive oil
1 large onion chopped
2 garlic cloves, finely chopped
2 red peppers, seeded and roughly chopped
6 oz long grain rice
1 cup vegetable stock or water
280g jar artichokes in oil, drained and quartered (I added two small jars)
400g can chopped tomatoes

Heat oven to 350. In a large flameproof casserole, brown the pork in the olive oil over a high heat. When brown on both sides, add the onions, garlic and peppers, then cook for 5 minutes. Add the rice and cook for another 3 minutes. Add the stock or water, the artichokes and tomatoes, then bring to a fast boil. Taste the liquid for seasoning. Cover with a tight lid and put in the oven for 20-25 minutes. Serve.

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{ 2 comments… read them below or add one }

Kirsty July 24, 2008 at 10:33 am

I love this recipe, and have made it many many many times for our family.

I add chopped chorizo when I add the onions, garlic and peppers, and use tinned artichokes rather than the oil ones :)

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pamela robery February 16, 2014 at 9:04 am

i also love this recipe and have made it many times for my family
i tried it with chicken instead of pork and mushrooms it was also very good

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