I don’t really do much in the way of cooking, I am quite hopeless at it, lucky for me I married a chef.
This is a recipe from The Hairy Dieters Cookbook – Eat for Life. I love these guys.
2tsp 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
Prep 15 minutes
Cooking time about 30 minutes
We used mild chilli powder and gluten free sausages too.
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.
Season the pork with salt and black pepper, then add it to the pan and stir-fry with onion for 2 minutes until lightly browned. Add the chorizo, garlic, peppers and beans and stir-fry together for 2 minutes more. Sprinkle with 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 had been absorbed and the rice and pork are both lovely and tender.
Source: The Hairy Dieters Eat for Life Recipe Book, page 71.