• Rob

FOODIE TUESDAY: SPICY PORK AND RICE...

Going through the list of recipes I have stored on my phone I came across a Hairy Bikers meal I jotted down moons ago that I saw and fancied trying out. Spicy Pork and Rice is from one of their Dieters books so it is low in calories but high in flavour. I made it for the first time last week and enjoyed it so much I had it for tea last night too.


As it is a Hairy Bikers meal it is also really easy to create, only taking about 45 minutes to prepare from start to finish. I've listed the ingredients and method below, the recipe will serve four people and comes in at just 395 calories per serving.


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

  • 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


Method:

  1. Heat the oil in a large, non-stick deep frying pan or sauté pan. Fry the onion wedges over 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.

  3. Add the chorizo, garlic, peppers and beans and stir-fry together for 2 minutes more.

  4. Sprinkle with the spices and stir in the rice, then pour over the stock and bring to the boil.

  5. 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.

Click on the image below for a link to the book the recipe is from, it also contains loads of other delicious, low-calorie meals that are a doddle to make.


© 2020 Roblurted