POINTS AND NUTRITIONAL INFORMATION

Serves 2 – per serving = 10 points or 464 cals, 8.2g fat, 68.0g carbs, 33.3g protein

Ingredients

1 onion, finely sliced

250g pork steak, fat removed and cut into 1cm cubes

2 small cloves of garlic, crushed

250g mushrooms, finely sliced

1 pepper, deseeded and sliced

1 teaspoon smoked paprika

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

1 tablespoon of tomato puree

1/2 chicken stock cube made up with 250ml boiling water

Sprinkle chilli flakes

120g dry long grain rice

200g green beans, trimmed

100g light sour cream

Low calorie cooking spray

Salt and black pepper

Method

1. Spray a large saucepan with low-calorie cooking spray and pop over a medium heat. Add the onion and fry for 5–6 minutes until soft, adding a little water if the pan gets dry.
2. Add the pork and continue to fry until the pork is cooked. Add the garlic and cook for another minute, then add the mushrooms and pepper. Cook for approximately 2–3 minutes until the pepper and mushrooms start to soften.
3. Add the smoked paprika, paprika and cayenne pepper, stir and cook for another minute, then add the tomato purée and mix. Pour the stock over the top and sprinkle in the chilli flakes. Simmer for 10 minutes until well combined.
4. Meanwhile, cook your rice. I put my rice on at the same time as I pour the stock into the pork mixture and let the pork simmer for the same amount of time as it takes the rice to cook.
5. Three minutes before your rice is cooked, put the green beans in a small pan and blanch for 3 minutes, then drain.
6. Once the pork is cooked through, take off the heat, stir through the sour cream and season well.
7. Serve the pork on top of the fluffy rice with a nice pile of green beans on the side.

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