All-in-one spicy pork and rice
Lean, tender pork with spicy rice and lots of veggies - what more could you want? This is a scrumptiously simple family supper with big flavours that fulfils your needs. Only problem is stopping yourself eating too much of it!
- 2 tsp olive oil
- 1 medium onion, sliced into thin wedges
- 500g pork tenderloin, trimmed and cut into 1cm slices
- 50g chorizo sausage, skinned and cut into 5mm slices
- 2 garlic cloves, thinly sliced
- 1 red and 1 orange pepper, deseeded and sliced
- 100g green beans, trimmed and cut into short lengths
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp hot chilli powder
- 150g easy-cook long-grain rice
- 750ml chicken stock, made with 1 stock cube
- ﬂaked sea salt
- freshly ground black pepper
Heat the oil in a large, non-stick deep frying pan or sauté pan. Fry the onion wedges over a medium-high heat for 3 minutes until they’re softened and lightly browned, stirring regularly.
Season the pork with salt and black pepper, then add it to the pan and stir-fry with the onion for 2 minutes until lightly browned. Add the chorizo, garlic, peppers and beans and stir-fry together for 2 minutes more. Sprinkle with the spices and stir in the rice, then pour over the stock and bring to the boil.
Reduce the heat to a simmer and cook for 20 minutes, stirring regularly, until the liquid has been absorbed and the rice and pork are both lovely and tender.