500g pork, chopped
1 red onion, chopped
200g rice
500ml water
chicken stock cube
2 tsp paprika
1 tbsp tomato puree
100ml creme fraiche
parsley
chives
1. Fry the pork and onion until cooked.
2. Dissolve the stock cube in the water and pour over the pork and onion. Add the rice
3. Add the tomato puree, paprika and parsley
4. Stir well then cook for 20 minutes, stirring occasionally
5. Stir in the creme fraiche and chives and cook for another 5 minutes
Serves 4
