All-In-One Spicy Pork and Rice

All-In-One Spicy Pork and Rice used to be my favourite Hairy Dieters dish, until my youngest son protested that he didn’t like peppers so it’s slipped off the menu in recent times. But through a combination of cravings and tough parental love, this recipe has made a comeback with my trade-off to Will being that I’ll cut the peppers into smaller pieces ;-). The truce is working so far.

This is such a tasty meal. Pork, chorizo, lots of vege and rice with some lovely spices mixed through. Heaven. Try and use pork tenderloin if you can get it as it’s leaner than pork steaks. But the latter is fine – just carefully trim the fat off them.

If you’re looking for another brilliant one-pan pork dish from the Hairy Dieters, try Pork and Black Bean Stew with Salsa. Sooo good!

Recipe: All-In-One Spicy Pork and Rice

Calories: 395 calories per portion

Serves: 4

Book: Hairy Dieters – Eat for Life

Prep time: Approx 20 minutes

Cooking time: Approx 30 minutes

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 cumin, 1 tsp coriander, ½ tsp hot chilli powder, 150g easy-cook long-grain rice, 750ml chicken stock (made with 1 stock cube), flaked sea salt, ground black pepper

Cost per portion: Approx £1.67

Method: Heat the oil in a large, non-stick deep frying pan or saute 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.