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Wednesday, October 07, 2015

Spicy Pork and Rice Recipe | Under 500cals | Hairy Dieters

spicy pork and rice hairy bikers

This is literally one of my favourite recipes. It's a weekly menu regular for my household!  So much so, that I'm actually eating it as I'm typing this!! Yummy!
I bought the Hairy Bikers' book Hairy Dieters Eat for Life (I now have 3 of their books!) when I was on a diet a while ago (they're quite frequent but never last!) as they have so many amazing recipes that are healthy, low in calorie and quick to make! After creating a weekly shopping list of various recipes within the books, this dish seemed to be our meal of choice almost every week. The combination of succulent pork, mixed with the spiciness of the chilli and chorizo, is just so nice on the palette. It's spicy without being unbearable and texture is similar to that of paella.
It's super simple and easy to make, only takes 30 minutes on the hob and is only 395 calories per portion! (serves 4) It probably doesn't look anywhere near as good as it tstes so you'll have to trust me!

We usually cook the full measurements and box up the remaining two portions to have for lunch/ dinner the next day. Making 1 meal stretch further!
So here's what you'll need:

  • 2 tsp olive oil
  • 1 medium onion, sliced into thin wedges
  • 500g pork tenderloin, trimmed and cut into 1cm slices (make sure to get rid of all the fat!)
  • 50g chorizo (mild or spicy) 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 (I put in 1 tsp)
  • 150g easy-cook long-grain rice
  • 750ml chicken stock, made with 1 stock cube
  • flaked sea salt
  • freshly ground black pepper

  • Method:
  • 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.

  • See! Easy!

  • Have you tried this recipe before? Do you have any of the Hairy Dieters' Books? Let me know in the comments below!

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