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Ingredients
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600g pork scotch fillet, cut into 2cm pieces
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3 garlic cloves, crushed
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2 1/2 teaspoons smoked paprika
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1 teaspoon dried oregano leaves
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60ml (1/4 cup) lemon juice
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80ml (1/3 cup) Massel chicken style liquid stock
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Pinch of saffron threads
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450g pkt SunRice Long Grain White Rice in 90 seconds
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300g (2 cups) frozen peas
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100g green round beans, halved
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1 zucchini, halved lengthways, thinly sliced
Method
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1Combine the pork, garlic, paprika, oregano and lemon juice in a bowl. Set aside for 10 minutes to marinate. Thread onto soaked bamboo skewers.
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2Preheat chargrill on high. Cook the skewers, in 2 batches, for 3 minutes each side or until just cooked. Transfer to a plate. Keep warm.
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3Meanwhile, combine the stock and saffron in a heatproof bowl. Cover and microwave on High/800watts/100% for 3 minutes. Set aside for 3 minutes to develop the flavours.
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4Stir in the rice, peas, beans and zucchini. Toss to combine. Cover and microwave on High/800watts/100%, stirring halfway through cooking, for 3 minutes or until rice is heated and vegetables are tender. Serve with the skewers.
Source: taste.com.au
