SunRice

Chilli Pork Ragu

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Prep time

15min

Cook time

60min

This chilli pork ragu recipe is perfect for a simple dinner! This dish is so delicious and full of flavour, you won't believe it's this easy to make.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of Brown Rice is not removed at milling, giving Brown Rice its characteristic nutty flavour and firmer texture. Health conscious cooks enjoy this wholesome rice in a wide variety of dishes. Try it as an alternative to your favourite meals, or for something new, try one of our delicious summer salads. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup SunRice Brown Medium Grain Rice (rinsed)

  • 2 tbsp Olive Oil

  • 1 Brown Onion (finely chopped)

  • 2 clove Garlic (crushed)

  • ½ tsp Chilli Flakes

  • 2 tbsp Tomato Paste

  • 500 g Pork Mince

  • 2 Chorizo (chopped)

  • 400 g Diced Tomatoes

  • 1 cup Chicken Stock

  • 2 cup Water

  • 1 Lemon Rind (finely grated)

  • ½ cup Mixed Fresh Herbs Such As Chives, Flat Leaf Parsley and Basil

  • 1 tbsp Parmesan (to garnish)

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Chilli Pork Ragu

Method

  • Heat oil in a frying pan over medium-low heat. Add onion, garlic and chilli, cook for 10 minutes or until just soft. Add tomato paste, cook, stirring 1 minute. Increase heat to medium-high, add mince and cook, breaking up lumps with a spoon, for 4 minutes. Add the chorizo, cook for 2 minutes.

  • Add the tomatoes and stock, bring to the boil. Reduce heat to medium-low and simmer, uncovered for 20-30 minutes until thick.

  • Meanwhile, place the rice and water in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 25 minutes. Remove from the heat, stir in the lemon rind and juice. Cover and set aside 10 minutes then stir through the 1/4 cup of herbs and season.

  • Serve the ragu with rice, grated parmesan and remaining fresh herbs.

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