- Olive oil, 2 teaspoons
- Onion, 1 medium, sliced into thin wedges
- Pork trimmed, lean, 500 g, tenderloin, trimmed and cut into 1cm slices
- Chorizo, 50 g, skinned and cut into 5mm slices
- Garlic, 2 cloves, thinly sliced
- Red pepper, 1 average, de-seeded and sliced
- Orange pepper, 1 average, de-seeded and sliced
- French beans, 100 g, trimmed and cut into short lengths
- Ground cumin, 1 teaspoon
- Dried coriander leaves, 1 teaspoon, ground
- Chilli powder, 0.5 teaspoon
- White rice, easy to cook, uncooked, 150 g, long-grain
- Chicken stock, salt reduced, prepared as directed, 750 ml, made with 1 stock cube
- Sea salt, 1 pinch, flaked
- Black pepper, ground, 1 pinch
- 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.
TIME TO SHED SOME TIMBER?
If this has inspired you to shed some timber then why not head over to our Weight Loss Calculator. Step on those scales and then pop your details into our Weight Loss Calculator. We’ll let you know how we can help.