Cuban rice casserole

Text read by Mary Peters

Ingredients

300 g pork steaks or pork cutlets
1 tbsp soy sauce
½ tbsp honey
½ tbsp oregano, dried
1 clove(s) of garlic, more if desired
½ large onion(s)
1 tbsp oil
1 tsp. chilli paste or hot pepper paste, hot
100 g long grain rice
½ can tomatoes, chunky
200 ml vegetable stock or meat stock
½ can of beans, white
Salt and pepper

Method

Preparation time approx. 30 minutes

Cut the meat into strips and place in a bowl. Add the soy sauce, honey and oregano and mix together. Marinate covered for at least 1 hour, but preferably overnight.

Peel and finely chop the garlic cloves and onion. Heat the oil and sauté the onion and garlic in it. Add the meat and any excess marinade and sear on all sides. Briefly sauté the chilli paste, add the rice and tomatoes and pour in the stock. Simmer, stirring occasionally, so that the rice is as cooked as possible when the liquid has boiled away.

Finally, stir in the beans. Season with salt and pepper and serve.