- 30ml (2 tablespoons) oil
- 300g (2/3lb) Olymel Prestige smoked pork meat, cut into thick slices and diced
- 2 cloves of garlic, chopped
- 1 onion, chopped
- 1 green pepper, diced
- 125ml (1/2 cup) pineapple, diced
- 1/2 lemon, the peel cut into large strips
- Salt and ground black pepper to taste
- 250ml (1 cup) long-grain rice
- 410ml (1 2/3 cup) chicken broth
- 225g (1/2 lb) shelled, raw medium shrimp
- 2 seeded Italian tomatoes, diced
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- Heat the oil in a saucepan and brown the pork smoked meat with the garlic, onion and green pepper.
- Add the pineapple, lemon peel and rice. Salt and pepper generously.
- Add the broth and bring to a boil. Lower heat, cover and simmer for 15 minutes.
- Add the shrimp and tomatoes and continue cooking for 3 – 5 minutes or until the shrimp are cooked.
- Stir the rice well, season, and remove the lemon.
Serve immediately. |
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