A recipe from the Hairy Dieters Eat for Life book.
For Slimming World 10 syns the lot.
Serves 4
2 tsp oil (4syns)
1 medium onion, sliced into thin wedges
500 g pork tenderloin, trimmed and cut into 1cm slices
50 g chorizo sausage cut into 5mm slices (6syns)
2 garlic cloves, thinly sliced
1 red and 1 yellow pepper, de-seeded and sliced
100 g green beans, cut into short lengths
1 tsp ground cumin
1 tsp ground coriander
½ tsp chilli powder (or to taste)
150 g easy cook long grain rice
750 ml chicken stock made with 1 stock cube
salt and pepper
Heat the oil in a large non-stick, deep frying or saute pan. Fry the onion wedges for 3 mins over medium heat, until softened and lightly browned.
Season the pork and add it to the pan. Fry for 2 mins until lightly browned. Add the chorizo, garlic, peppers and beans and cook for 2 mins. Sprinkle with the spices, add the rice and pour over the stock.
Bring to the boil the reduce the heat to a simmer and cook for 20 mins, stirring regularly until the liquid has absorbed and the rice and pork are lovely and tender.
I only used 1 tsp oil and it was fine, so the whole lot was 8 syns.
