Happy Sunday everyone,

I’ve had such a busy few weeks, with holidays, weddings, filming and trying new recipes, that I haven’t had much chance to concentrate on this blog.

So, I’ll try and post some new recipes over the next few days.

This recipe, I found in a Hairy Bikers book. It’s pretty simple, and is close to some other recipes i’ve blogged about. But whenever I see a ‘one pot’ dish I know I’ll like it. Mainly as it saves on washing up lol.

Serves: 4

Prep: 15 Mins

Cooking time: 30 mins

Ingredients

• 2tsp olive oil
• 1 onion, sliced into thin wedges
• 500g pork fillet, trimmed and cut into 1cm dices
• 50g chorizo, cut into 1cm chunks
• 2 garlic cloves, thinly sliced
• 1 red and 1 orange pepper, thinly sliced
• 100g green beans, trimmed and cut into short lengths
• 1tsp ground cumin
• 1tsp ground coriander
• 1/2 tsp hot chilli powder
• 150g long grain rice
• 750ml chicken stock, made with 1 stock cube
• sea salt
• ground black pepper

Method

Heat the olive oil, in a large non-stick deep frying pan, or casserole pan. Fry the onion wedges over a medium heat for 3 minutes until they’ve softened and lightly browned, stirring regularly.

Season the pork with and 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. Add 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 and both lovely and tender.