500g diced pork
1 tbsp olive oil
1 carrot, finely chopped
1 celery stalk, finely chopped
1 tbsp sweetcorn*
1 tbsp garlic infused oil
2 tsp each ground cumin and coriander
140g long grain rice
850ml low FODMAP vegetable stock
400g can chopped tomato
½ small bunch coriander, leaves picked
200g grated mozzarella
*Do not exceed
Heat the oil in a large non-stick saucepan, then brown the pork well on all sides until cooked – you might need to do this in batches. Set the pork aside.
Add the carrot and celery to the pan. Soften for 5 mins, stir in the spices and rice, then cook for another min.
Pour in the stock and tomatoes. Bring to a simmer. Simmer for 10 mins until the rice is just cooked, then stir in the pork with some seasoning.
When the rice is cooked, top with the mozzarella and place under a hot grill until the cheese has melted. Ladle into bowls, scatter with coriander and serve.
Recipe adapted from: Good Food