Any of you who read my Meal Planning Monday posts may have noticed that a midweek favourite of ours is Spicy Pork and Rice. I can get it on the table in less than 30mins, sometimes even 20mins if I want the veg a little more al-dente (or I’m just starving haha!)

The initial idea for the recipe came from Nigella’s Kitchen book where she had a recipe for Indian Rubbed Lamb Chops. Now I love lamb but it’s expensive and I couldn’t go out buying it every week. I also decided to bulk out the meal with veg and rice using my favourites. You could use whatever is lurking in the fridge; it’s a very flexible recipe. I always use peppers, onions, mushrooms and sundried tomatoes in mine but often I’ve chucked in a carrot, courgette or peas if I’ve had veg that needed using up. You could also substitute the pork for chicken, it really is that easy and flexible a meal.

Spicy Pork and Rice (serves 2-3)

250g diced pork
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground ginger
1/2 tsp cayenne pepper or chilli powder
1/2 tsp ground cinnamon

2 tsp sea salt

1 onion

2 bell peppers

Handful of mushrooms

5 sundried tomatoes

1 cup of rice (any cup will do)

• Boil the kettle

• Pop the pork and spices into a food bag and give a good shake

• Heat some olive oil in a frying pan

• Roughly chop the veg and add to the pan

• Fry over a medium-high heat for five mins, add the pork, turn the heat down a bit, give a good stir and leave to cook giving the pan a stir every few mins.

• Put the rice in a sieve and run under cold water until the water runs clear.

• Put the rice in the pan, add 2 cups of boiling water (use the same cup you used to measure the rice) and bring to the boil.

• Once boiling turn down to a simmer, cover with a lid and leave to do its thing for 10mins. Do not touch the rice during this time; it may look like the water is disappearing but its just sitting below the surface of the rice as it cooks.

• Once the rice is cooked the pork and veg should be too.

Serve up and enjoy!