Pork and Tomato Rice with Spinach

by

Sara Lewis

Posted May 30, 2022 (Last updated May 30, 2022)

Serves

4

Total Time

1hrs

Calories

512

This is a quick, flavorful take on paella. Smoked paprika adds smoky depth to this tasty rice dish, and a squeeze of lemon adds citrusy freshness.

recipe-image
    Ingredients

  • Onion icon
    Onion1finely chopped
  • Chicken stock icon
    Chicken stock660 mlhot
  • Lemon icon
    Lemonas neededsliced
  • Pork tenderloin icon
    Pork tenderloin285 gsliced
  • Garlic clove icon
    Garlic clove3finely chopped
  • Olive oil icon
    Olive oil3 tablespoons
  • Smoked paprika icon
    Smoked paprika2 teaspoons
  • Canned chopped tomatoes icon
    Canned chopped tomatoes175 g
  • Salt & pepper icon
    Salt & pepperas needed
  • Baby spinach icon
    Baby spinach125 g
  • Risotto rice icon
    Risotto rice245 g
    Method

  • 1. Heat olive oil in a clean large cast iron skillet
  • 2. Add pork tenderloin and cook until cooked through - 3 min
  • 3. Set the tenderloin aside on a plate, and continue to cook with the same skillet
  • 4. Add olive oil and onion
  • 5. Cook until softened - 3 min
  • 6. Stir in garlic and cook - 30 sec
  • 7. Add risotto rice and cook - 1 min
  • 8. Add smoked paprika and canned chopped tomatoes
  • 9. Boil then reduce heat
  • 10. Simmer - 3 min
  • 11. Add chicken stock
  • 12. Season with salt & pepper
  • 13. Cook until there is just a little liquid left around the edges of the skillet - 15 min
  • 14. Add baby spinach to the large cast iron skillet and cover
  • 15. Cook until cooked through - 4 min
  • 16. Garnish with lemon

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