500 grams of pork leg steak, diced into bite sized cubes
1 red onion, 1 clove of garlic - both diced 1 cup of uncooked white rice 3 fresh tomatoes, chopped 2 tablespoons of tomato paste 1 tablespoon of paprika 1 cup of white wine
1/2 a red capsicum, diced 2 cups of water salt and pepper to taste
Step 1) Preheat your oven to 200 degrees for a conventional oven and 180 degrees for a fan forced oven.
Step 2) Brown the pork in the olive oil in a large pan until sealed and set aside. Fry onion, garlic, tomatoes and capsicum for a few minutes then add paprika. Cook for a few minutes then add tomato paste, then cook that for another few minutes.
Step 3) Return the pork to the pan and heat through. Add white wine and water , bring to the boil. Stir in the rice making sure it doesn't stick to the bottom of the pan. Add salt and pepper to taste.
Step 4) Transfer into an ovenproof casserole dish and stir well. Add more water if you think it's needed as you don't want the dish to dry out.
Step 5) Cover with a lid or alfoil and cook for approximately 45 minutes.