Jerk Spiced Pork and Pepper Pilaf

Stir the rice into the onions until coated, 1 min. Add ¼ tsp salt, the water for the rice (see pantry for amount) and half the chicken stock paste. Stir to combine and bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, drain the sweetcorn in a sieve. Zest and cut the lime into wedges.

Destalk the kale and discard the stems. 

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the pork mince, pepper and sweetcorn. Fry until the mince has browned, 5-6 mins. Use a spoon to break up the mince as it cooks. 

When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Add the kale, jerk paste and tomato puree to the pork. Cook until fragrant, 2 min.

Stir in the water for the sauce (see pantry for amount) and remaining chicken stock paste. Bring to the boil and simmer until reduced by half, 3-4 mins.

Once the rice is cooked, add it to the mince and mix until well combined. Stir through the honey (see pantry for amount), lime zest and half the lime juice, then remove from the heat.

Taste and season with salt, pepper and more lime juice if needed.