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!

All-in-one spicy pork and rice

Photographer: Andrew Hayes-Watkins


Prep time
15 minutes
Cooking time
30 minutes
395 per serving


  • 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


  1. 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.

  2. 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.

  3. 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.