Best Slimming World Friendly Spicy Pork With Mexican Rice Recipes

All-in-one spicy pork and rice image

Time 45m

Yield 4

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts :

Slimming World Friendly Spicy Pork With Mexican Rice image

Provided by cakeinmyface

Categories Meat

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 27

low-fat cooking spray
1/2 teaspoon salt
1/2 teaspoon pepper (fresh ground)
1 lb pork tenderloin (all visible fat removed and diced)
6 slices bacon (all visible fat removed roughly chopped)
1 onion (roughly chopped)
2 garlic cloves (finely chopped)
2 teaspoons dried oregano
2 teaspoons ground cumin
1/4 teaspoon ground cloves
1 1/2 pints chicken (or veg stock)
2 (400 g) tins pinto beans (drained)
4 jalapenos (deseeded and finely chopped)
2 red ripe tomatoes (finely chopped)
20 g fresh coriander (finely chopped)
for the rice
1 onion (finely chopped)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 garlic clove (finely chopped)
1/2 red pepper (finely diced)
200 g cherry tomatoes (halved)
400 g kidney beans (drained and rinsed)
400 g sweet corn (drained)
450 g long grain rice (cooked)
20 g fresh coriander (chopped)
1 lime (juiced)

Steps:

Heat a flame proof casserole dish sprayed with low fat cooking spray. Season pork and place in casserole dish with bacon fry for 5- 6 minutes.
Add the onion, garlic, oregano, cumin, and cloves and fry for a further 1-2 minutes pour in stock and bring to the boil reduce heat and simmer uncovered for 2 hours stirring occasionally.
Add the chilli's and beans and continue to simmer for 30 minutes until most of the liquid has been absorbed
Meanwhile prepare the Mexican rice fry the onion, cinnamon, cumin garlic and red pepper in low fat cooking spray for 4-5 minutes. Stir in the tomatoes, kidney beans and sweet corn, fry for a further 3-4 minutes.
Add the cooked rice and stir thoroughly to heat through remove from heat and add the coriander and lime juice.
Add the tomatoes and coriander to the pork stir well serve with the rice.

Nutrition Facts : Calories 1249.2, Fat 26.2, SaturatedFat 8.1, Cholesterol 98, Sodium 965.1, Carbohydrate 193, Fiber 31, Sugar 13.4, Protein 64.6