225 g (8 oz) ground beef, lamb or pork
1 medium onion, chopped
1 clove garlic, crushed
2 sticks celery, chopped
1 green pepper, seeded and chopped
225 g (8 oz) can pineapple chunks, drained
15 ml (1 tbsp) Walkerswood Jerk Bar-B-Q Sauce
5-10 ml (1-2 tsp) Walkerswood Jerk Seasoning
100 g (4 oz) "easy cook" rice
300 ml (1/2 pint) stock
salt and pepper to taste
2 spring onions or scallion chopped
In a large saucepan, dry fry the mince, onion, garlic, celery and pepper until browned. Add Bar-B-Q Sauce and Jerk Seasoning and cook for 2 minutes. Add all remaining ingredients and bring to the boil. Cover and simmer for 20 minutes stirring occasionally. Add spring onions and serve immediately with avocado salad.
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