This amazingly simple recipe is (slightly) adapted from The Hairy Dieters “Eat for Life” cookbook, where it is known as “all-in-one spicy pork and rice”. I’m pretty sure it can be classed as jambalaya though, so that’s what I’ll be calling it. It only took about 30 minutes in total to prepare and cook and only one frying pan was used, so it’s a perfect mid-week dish for an evening meal after a long day at work. Plus it’s pretty healthy too.
What you’ll need (quantities to serve 2 people):
- 1 tsp olive oil infused with chilli
- 1 onion chopped into large chunks
- 250g pork tenderloin with the fat trimmed off, cut into chunks
- About 30g chorizo. I actually used the very thinly sliced variety rather than buying a full chorizo sausage
- 1 clove garlic
- 1 pepper, sliced
- 1 pack green beans, trimmed
- Half tsp ground cumin
- Half tsp ground coriander
- 80g rice
- 300g vegetable stock
- Salt and black pepper
- Fry the onions in the oil until lightly browned.
- Season the pork and add to the pan. Brown on all sides.
- Add the chorizo, pepper, and beans and stir fry into the mix.
- Sprinkle the cumin and coriander over the mixture and add in the rice.
- Pour the stock over everything and bring to the boil. Then simmer until the rice and pork are cooked (about 20 minutes).
No need to serve with anything else – just enjoy as it comes. We both really enjoyed this dish. It’s a little spicy (and you can make it more so with added chilli powder or chopped fresh chilli) but tasty and very filling and satisfying. Yum!