14
June

Paprika Pork and Rice

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madnad

Paprika Pork and Rice

Print recipe
Serves 4

Ingredients

  • 1 Large Onion (diced)
  • 2 tablespoons Olive Oil
  • 500-650g Pork Fillet (Tenderloin) (diced)
  • ½ teaspoon Chilli Powder
  • 2 cloves Garlic (minced)
  • 1½ teaspoon Sweet/Smoked Paprika
  • 1 tablespoon Plain Flour
  • 240ml Chicken Stock
  • 400g Tin of Chopped Tomatoes
  • 1 tablespoon Tomato Puree
  • 1 Red Bell Pepper (finely chopped)
  • 120ml Fat Free Greek Yogurt (or Low-Fat Sour Cream)
  • Salt & Ground Black Pepper to season
  • 500g Brown Rice

Directions

1. In a heavy bottomed frying pan, saute the onions in the oil for 5 minutes until soft
2. Add the pork and saute until browned
3. Mix in the chilli powder, garlic, and paprika and cook for a further 2-3 minutes
4. Sprinkle the flour over the mixture and stir while cooking for 3 minutes
5. Stir in the chicken stock a little at a time, stirring well between each addition to ensure no lumps
6. Finally, add in the chopped tomatoes, bell pepper, and tomato puree. Stir through, then leave to simmer gently over a low heat for 1 hour until the pork is cooked through
7. When the pork is cooked, take off the heat and remove a 100ml of the cooking liquid and add it to the yogurt/cream. Once combined, add the yogurt/cream mixture back into the pan and stir thoroughly.
8. Season to taste with salt and pepper, then serve with rice (or pasta)

Note

If you want a slightly cheaper cut, you could use Pork Loin Steaks for this, just cut the fat off and cube the steaks

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