Slimming World Friendly Spicy Pork With Mexican Rice
Ready In: 2 hrs 50 mins
Serves: 4
Ingredients
- 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)
Directions
- 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.
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