Why You’ll Love this Fiery Pork Mexican Rice
While you might think healthy eating means sacrificing bold flavors, this Fiery Pork Mexican Rice proves that theory completely wrong. I’m telling you, this dish delivers serious heat and satisfaction without derailing your Slimming World goals.
The tender pork practically melts in your mouth, while those jalapeños bring the perfect kick that’ll wake up your taste buds.
What Ingredients are in Fiery Pork Mexican Rice?
This fiery pork Mexican rice recipe might look like it has a long shopping list, but trust me, most of these ingredients are pantry staples you probably already have lurking in your spice rack. The beauty of this dish lies in how simple ingredients come together to create something that tastes way more complex than the effort you put in.
For the Spicy Pork:
- Low-fat cooking spray
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 lb pork tenderloin, all visible fat removed and diced
- 6 slices bacon, all visible fat removed and 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 vegetable stock
- 2 (400g) tins pinto beans, drained
- 4 jalapeños, deseeded and finely chopped
- 2 red ripe tomatoes, finely chopped
- 20g fresh coriander, finely chopped
For the Mexican 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
- 200g cherry tomatoes, halved
- 400g kidney beans, drained and rinsed
- 400g sweet corn, drained
- 450g long grain rice, cooked
- 20g fresh coriander, chopped
- 1 lime, juiced
Now, here’s the thing about those jalapeños – if you’re someone who breaks into a sweat just thinking about spicy food, you can absolutely dial back the heat by using fewer peppers or removing all the seeds. On the flip side, if you’re a heat seeker, leave some seeds in there for that extra punch. The pork tenderloin is your lean protein hero here, and removing all that visible fat keeps it Slimming World friendly while still giving you that satisfying, meaty texture that makes this feel like a proper indulgent meal.
How to Make this Fiery Pork Mexican Rice
This recipe works beautifully as a one-pot wonder that builds layers of flavor, though you’ll technically need two pans since we’re making the rice separately. Start by heating your flameproof casserole dish with a good spray of low-fat cooking spray, then season that 1 lb of diced pork tenderloin with 1/2 teaspoon each of salt and pepper. Toss the seasoned pork into the hot pan along with those 6 slices of roughly chopped bacon, and let them sizzle away for 5-6 minutes until everything’s getting nicely browned. The bacon fat will render out and give you that smoky base that makes everything taste richer, even though we’re keeping things lean.
Once your pork and bacon are looking good, add the roughly chopped onion, 2 finely chopped garlic cloves, 2 teaspoons each of dried oregano and ground cumin, plus that 1/4 teaspoon of ground cloves. Those cloves might seem like an odd addition, but they add this warm, almost mysterious depth that makes people wonder what your secret ingredient is. Fry everything together for just 1-2 minutes until fragrant, then pour in your 1 1/2 pints of stock and bring it to a boil. Here’s where patience becomes your friend – reduce that heat and let it simmer uncovered for a full 2 hours, stirring occasionally. Yes, 2 hours feels like forever when you’re hungry, but this is where the magic happens and the pork becomes melt-in-your-mouth tender. If you prefer a completely hands-off approach, you can transfer everything to a premium slow cooker and let it work its magic for 6-8 hours on low heat.
While your pork is doing its slow-cooking thing, you can tackle the Mexican rice during the last 30 minutes of cooking time. Start by frying 1 finely chopped onion with 1/2 teaspoon each of ground cinnamon and cumin, plus 1 finely chopped garlic clove and 1/2 diced red pepper in your low-fat cooking spray for 4-5 minutes. Add those 200g halved cherry tomatoes, 400g each of drained kidney beans and sweet corn, cooking for another 3-4 minutes until everything’s heated through. Stir in your 450g of cooked long grain rice, making sure everything gets properly mixed and warmed, then remove from heat and fold in 20g of chopped fresh coriander and the juice of 1 lime.
Back to your pork – after those 2 hours, stir in the 4 finely chopped jalapeños and 2 tins of drained pinto beans, simmering for another 30 minutes until most of the liquid has been absorbed and you’re left with a thick, hearty stew. Finish by stirring in 2 finely chopped red tomatoes and 20g of fresh coriander, and you’re ready to serve this beauty over that fragrant Mexican rice.
Fiery Pork Mexican Rice Substitutions and Variations
Why stick to the exact recipe when you can make it your own? I love swapping pork tenderloin for chicken breast or even turkey mince when I’m feeling adventurous.
Can’t find pinto beans? Kidney beans work perfectly. No jalapeños? Regular chili peppers add that kick. Want more heat? Double those spices, my friend.
What to Serve with Fiery Pork Mexican Rice
When you’ve got a hearty dish like this fiery pork Mexican rice on your table, you’ll want sides that complement those bold flavors without competing for attention.
I love serving crisp lettuce cups for scooping, cooling avocado slices to tame the heat, and warm tortillas for wrapping. Fresh lime wedges are absolutely essential too.
Final Thoughts
Look, I’ll be straight with you – creating a dish that brings together tender pork, perfectly spiced rice, and that satisfying kick of heat isn’t just about following a recipe. It’s about crafting something that’ll make your kitchen smell incredible and your taste buds dance.
This Slimming World version proves healthy doesn’t mean boring.
