Spicy pork and Mexican rice

Discussion in 'Slimming World Recipes' started by Ellellie, 5 January 2011 Social URL.

  1. Ellellie

    Ellellie Full Member

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    Seriously the most worth it three hours of my life!

    For the spicy pork:
    Fry light
    Salt and pepper
    1lb/454g pork tenderloin fillet
    6 rashers of bacon, roughly chopped
    1 onion, roughly chopped
    2 cloves of garlic
    2 tsp dried oregano
    2 tsp ground cumin (we just used seeds)
    ¼ tsp ground cloves
    1½pt/852ml chicken or beef stock (we used chicken)
    4 Jalapeño chilies, deseeded and finely chopped
    2 x 400g cans pinto beans, drained
    2 ripe tomatoes, finely chopped
    a small handful of fresh coriander, finely chopped


    For the rice:
    1 onion, finely chopped
    ½ tsp ground cinnamon
    ½ tsp ground cumin (again used seeds)
    1 garlic clove, finely chopped
    ½ red pepper, finely diced
    200g cherry tomatoes, halved
    400g red kidney beans, drained weight
    400g sweetcorn, drained
    454g cooked long grain rice
    Lime juice, to taste (we used lemon)

    Method:
    Takes around 3 hours but it is totally worth it!

    1. Heat a pan with fry light, season the pork with salt and pepper. Place in the pan with the bacon. Fry until brown
    2. Add the onion, garlic, oregano, cumin and cloves. Fry for 1-2 mins.
    3. Pour in stock and bring to the boil. Lightly simmer, uncovered for 2 hours. (We had to add a little stock towards the end as it was looking a bit dry)
    4. Add the chillies and beans, continue to simmer for 30 mins, or until the sauce is thick and sticky.
    5. Meanwhile, fry the onion, cinnamon, cumin, garlic and red pepper in fry light for 4-5mins. Stir in the tomatoes, kidney beans and sweetcorn and fry for a further 3-4mins.
    6. Add the cooked rice and stir until throughly heated throught. Remove from heat and add lime juice to taste.
    7. Add the tomatoes, stir well and serve!
    I had a dollop of quark on the side to cool it down. My boyfriend was in the jungles of Central America over the summer and ate ALOT of Mexican food and he said this was the most authentic Mexican food he had eaten since being back. I think when we have it again, I'll factor in a tortilla and have it as a burrito!

    Beautiful! :greenapple:

    Ellen xxx
     
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  3. moideux

    moideux Full Member

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    Thanks Ellellie, this sounds really interesting, did you calculate the syns? - anyone else tried it?
     
  4. bilsat

    bilsat Really likes to cook

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    It should be free on Ee I think! Only suspect being the pork tenderloin, depending on any fat.....
     
  5. moideux

    moideux Full Member

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    Thanks a mil :thankyou:
     
  6. Kwise1

    Kwise1  THE WISE ONE 

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    Bump - wanna try this (but without the beans)

    Kx

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