Ingredients


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





Method


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

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