Ground Pork Chilli with Rice

A simple ground pork chilli, made with stir-fried pork, onion, red pepper, red chilli, served with basmati rice, laced with red camargue rice.

Stir-fry the pork, onions and diced red pepper in sunflower oil until the pork begins to brown. Add water and a hanful of oat flakes (oatmeal will do as well). Simmer for at least an hour under glass, stirring every few minutes.

Add two squeezes of tomato puree, and two dried red chillies, two pinches of dried sage, two pinches of paprika, and two dessert spoonfuls of dark soy sauce. Cook until the dish begins to thicken.

Red camargue rice takes a bit longer to cook than basmati, so it should be cooked first for ten minutes or so. Then add the basmati, and boil for a further ten minutes, stirring frequently.

Serve piping hot!