All-in-One Spicy Pork and Rice

Name: All-in-One Spicy Pork and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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; 0.5 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

4 steps

Prep:15minCook:30min

Updated at: Thu, 17 Aug 2023 12:29:56 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories449.8 kcal (22%)

Total Fat12.9 g (18%)

Carbs45.4 g (17%)

Sugars5.9 g (7%)

Protein36.4 g (73%)

Sodium641.8 mg (32%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tspolive oil

1onion

medium, sliced into, thin wedges

500gpork tenderloin

trimmed and cut into 1cm slices

50gchorizo sausage

skinned and cut into 5mm slices

100ggreen beans

trimmed and cut into short lengths

1 tspground cumin

1 tspground coriander

½ tsphot chilli powder

150glong-grain rice

easy-cook

750mlchicken stock

made with 1 stock cube

flaked sea salt

freshly ground black pepper

Instructions

Step 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 have softened and lightly browned, stirring regularly.

Step 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.

Step 3

Add the chorizo, garlic, peppers and beans and stir-fry together for 7 minutes more. Sprinkle with the spices and stir in the rice, then pour over the stock and bring to the boil.

Step 4

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.

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