Spicy Pork, Chorizo and Rice Jambalaya

My Spicy Pork, Chorizo and Rice Jambalaya isn’t exactly an authentic jambalaya, but it does have pork, rice, spice and plenty of nice fresh vegetables. It’s not a one pot wonder but the end result comes altogether in one large pan or wok in the end, ready to scoop into a bowl to devour steaming hot.

Of course, you can change it up with your favourite spices, meat and vegetables, but I like to use pork fillet, peppers, green beans and peas. And you should know my feelings about chorizo by now……

Just writing this post makes me want to cook it all over again, but tonight we’re having my father-in-law and his friend over for supper, so I’m making a chicken and ham pie by special request. It’s based on my turkey and ham pie, but we’re making it with leftover chicken and ham and serving it up with some new potatoes and vegetables. We also have a mocha cake for pudding. Man, I love food.

Let’s get stuck in shall we?

Spicy Pork, Chorizo and Rice Jambalaya

Spicy Pork, Chorizo and Rice Jambalaya

Ingredients

  • 3 cloves garlic
  • knob ginger
  • 1 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp dried parsley
  • 2 tsp paprika
  • 2 tsp dried oregano
  • 1 tsp chilli powder
  • Salt and pepper
  • One nice piece of pork tenderloin/fillet
  • 100g or so cooking chorizo
  • 2 ramekins time - I used brown
  • One onion
  • 1-2 peppers, I prefer red and yellow
  • Handful green beans, topped, tailed and cut in half
  • 2 handfuls frozen peas

Instructions

  1. Grate the ginger and garlic into a bowl and add half of each of the dried spices and seasoning. The rest of the spices will be added to the vegetables later.
  2. Add a glug of olive oil and mix together.
  3. Thinly slice the pork fillet and mix it into the marinade, making sure each piece is well covered. Set aside with a cling film cover for at least half an hour.
  4. Cook your rice, using twice as much water as the rice and a good pinch of salt. If using brown rice, this'll take around 20 minutes, but it'll be 10 - 15 if you're using white rice. Drain it once it's cooked and set aside.
  5. In the meantime, slice the onion and fry it off in the oil with the rest of the spices.
  6. Add the peppers and green beans and allow to cook together, then push all that to the side and add in the chorizo, sliced into coin sized pieces.
  7. Fry off the pork in a separate pan, making sure it's nicely caramelised on each side but being careful not to overcook it. Remember, it's ok to each slightly pink pork these days, and it tastes much better that way.
  8. Now, you just need to mix all the elements together - rice, pork, chorizo and veg - in there biggest pan you have on the go. I used my trusty old wok for this. Taste and add any more seasoning you feel it needs and add the frozen peas. They just need to be stirred through for a couple of minutes or they'll end up overcooked.
  9. The key to this dish is not to get stressed about it. Look after each element individually if you have to then just take it off the heat and leave it to sit until it's time to pull it altogether.
  10. Serve up in a nice bowl and enjoy!
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If you like pork, why not try my Pork and Red Pepper Burgers or Teriyaki Pork or Charles’ delicious Pork and Cider Stew?

Oh, we had new neighbours move in on Friday so I took over a box of these chocolate and banana muffins – I’d almost forgotten all about that little recipe.

 

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