Slimming World Friendly Spicy Pork With Mexican Rice Recipes

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SLIMMING WORLD FRIENDLY SPICY PORK WITH MEXICAN RICE

(Pork can be replaced with Quorn for a veggie option) from slimming world magazine May/ June 2010. Free on slimming world extra easy Serves 4, 3 hours

Provided by cakeinmyface

Categories     Meat

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 27



Slimming World Friendly Spicy Pork With Mexican Rice image

Steps:

  • 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.

Nutrition Facts : Calories 1249.2, Fat 26.2, SaturatedFat 8.1, Cholesterol 98, Sodium 965.1, Carbohydrate 193, Fiber 31, Sugar 13.4, Protein 64.6

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)

MEXICAN RICE WITH CHIPOTLE PORK & AVOCADO SALSA

Ditch the takeaway and rustle up this smoky, spicy pork stir-fry with black beans, coriander and avocado

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 12



Mexican rice with chipotle pork & avocado salsa image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Toss the pork with 1 tbsp of the chipotle paste, cumin, paprika, sugar and some seasoning. Spread on a baking tray, drizzle with the vegetable oil and bake for 20 mins until tender.
  • Meanwhile, cook the rice following pack instructions until just cooked, then drain. Put back in the pan, add the beans and keep warm with a lid on.
  • In a small bowl, toss the avocado with the red onion, most of the coriander, remaining chipotle paste and lime juice, then season. Serve the rice and beans with the pork, avocado salsa, jalapeño, lime wedges and remaining coriander.

Nutrition Facts : Calories 687 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 54 grams protein, Sodium 1.2 milligram of sodium

400g pork shoulder steak , cut into 3cm pieces
2 tbsp chipotle paste
2 tsp each ground cumin and smoked paprika
1 tsp sugar
1 tsp vegetable oil
100g basmati rice
400g can black bean , drained, rinsed
1 avocado , cut into chunks
1 small red onion , finely chopped
handful coriander , roughly chopped
1 lime , ½ juiced, ½ wedges
2 tbsp pickled jalapeños , slices, rinsed

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