Pork and Tomato Rice with Spinach

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  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    368

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 updated Oct 22, 2019

Ingredients

  • Pork tenderloin icon
    Pork tenderloin
    283g (about 1⅛ cups)
  • Onion icon
    Onion
    1 (140g)
  • Garlic clove icon
    Garlic clove
    3
  • Chicken stock icon
    Chicken stock
    2.75 cups (660ml)
  • Lemon icon
    Lemon
    as needed
  • Olive oil icon
    Olive oil
    3 tbsp (44ml)
  • Risotto rice icon
    Risotto rice
    1.33 cups (278g)
  • Smoked paprika icon
    Smoked paprika
    2 tsp (4g)
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    about ¾ cup (173g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Baby spinach icon
    Baby spinach
    4 cups (125g)

Tools

  • kCook icon Large cast iron skillet

Step preview

  1. Add olive oil to a clean large cast iron skillet
  2. Heat - high heat
  3. Add pork tenderloin to the large cast iron skillet
  4. Cook until cooked through - 3 min
  5. Set aside then reduce heat
  6. Add olive oil and onion to the large cast iron skillet
  7. Cook until softened - 3 min
  8. Stir in garlic clove the large cast iron skillet
  9. Cook - 30 sec
  10. Add risotto rice to the large cast iron skillet
  11. Cook - 1 min
  12. Add smoked paprika and canned chopped tomatoes to the large cast iron skillet
  13. Boil then reduce heat
  14. Simmer - 3 min
  15. Pour chicken stock into the large cast iron skillet
  16. Season with salt & pepper
  17. Cook - 15 min
  18. Add baby spinach to the large cast iron skillet and cover
  19. Cook until cooked through - 4 min
  20. Garnish with lemon
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