Student Recipe: Pork and Tomato Rice Pot (Ⓥ)

I first came across this recipe in a student cookbook, and was pleasantly surprised at how tasty it is! Plus, if you don’t put the pork in and replace the chicken stock with vegetable stock, it’s vegan.


  • 250g paella/risotto rice
  • 300g pork fillet, sliced (totally optional)
  • 1 can of chopped tomatoes (a 400g can)
  • 600ml of chicken stock, hot (made with 2 stock cubes)(or a veggie/vegan alternative)
  • 1 onion, diced
  • 3 garlic cloves, finely chopped (leave out if you’re not a fan)
  • 1 tsp paprika powder, or more if you like it hot
  • Salt and pepper
  • A little spinach, finely sliced (your choice)


  1. Fry the pork until browned, if using. Once done, remove from the pan and fry the onions until soft. Add the garlic and cook for another minute.
  2. Pour in the rice and cook for 1 minute, then add the chopped tomatoes, paprika powder and season to taste. Cook for about 2-3 minutes.
  3. Pour in the chicken stock, bring to the boil and leave to cook for about 15 minutes, or until only a little water remains around the edges of the pan.
  4. Add the spinach and the pork (if used), and cook until the spinach is cooked and the pork is hot.


  • Although the recipe calls for pork fillet, I’ve used a few different cuts for the recipe. I’d recommend asking the butcher in your supermarket or at the market which cut works best when frying.
  • This recipe chills well, and actually tastes better when reheated in my opinion.
  • You could alternatively use this recipe as a side dish