Spicy pork and rice
Ingredients
- 2 tsp olive oil
- 450g/1lb pork tenderloin fillet, trimmed, halved lengthways and cut into 1cm/½in slices
- 1 onion, chopped
- 50g/1¾oz chorizo sausage, skin removed, chopped
- 175g/6oz small chestnut mushrooms, halved, or quartered if large
- 2 garlic cloves, thinly sliced
- ½–1 tsp hot smoked paprika
- 125g/4½oz brown basmati rice
- 1 litre/1¾ pint chicken or pork stock, made with 1 stock cube
- 3 small peppers (any colour), seeds removed, sliced
- 100g/3½oz frozen peas
- salt and freshly ground black pepper
Instructions
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