Mix pork mince with Gregg’s Cajun Seasoning. Roll into 10-12 balls. Refrigerate for 10 minutes.

Heat a dash of oil in a lidded frying pan. Brown the pork balls over a high heat. Remove from the pan and set aside. Reduce the heat add onion, garlic, red and green capsicums and cook until vegetables soften. Stir in Gregg’s Cajun Seasoning and Wattie’s Tomato Paste and cook for a further minute. Pour over Campbell’s Chicken Stock and stir. Return pork balls to the pan. Cover and simmer for 30 minutes until pork balls are cooked. 5 minutes before the end of cooking add frozen corn and diced tomato.

Remove pork balls form the sauce and stir through the cooked rice. Add the pork back into the pan. Scatter over parsley leaves before serving with your favourite green vegetables

Rice:

Put SunRice Medium Grain Calrose Rice into a medium sized saucepan. Add 2 ½ cups of Campbell’s Chicken Stock. Cover. Bring to the boil. Stir. Reduce heat to a simmer and cook for 12 minutes. Turn off the heat and stand covered for a further 10 minutes to allow the rice to complete cooking. At this stage the stock will have been absorbed into the rice.