Pork and Tomato Rice with Spinach
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recipe by Sara Lewis https://lovefood.com/profile/139037/sara-lewis/
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- Total Time
- 1hr 0mins
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- Serves
- 4
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- 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 updated Jun 12, 2020
Ingredients
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- Pork tenderloin
- 285 g
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- Onion
- 1
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- Garlic clove
- 3
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- Chicken stock
- 660 ml
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- Lemon
- as needed
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- Olive oil
- 3 tablespoons
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- Risotto rice
- 245 g
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- Smoked paprika
- 2 teaspoons
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- Canned chopped tomatoes
- 175 g
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- Salt & pepper
- as needed
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- Baby spinach
- 125 g
Tools
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Large cast iron skillet
Step preview
- Add olive oil to a clean large cast iron skillet
- Heat - high heat
- Add pork tenderloin to the large cast iron skillet
- Cook until cooked through - 3 min
- Set aside then reduce heat
- Add olive oil and onion to the large cast iron skillet
- Cook until softened - 3 min
- Stir in garlic clove to the large cast iron skillet
- Cook - 30 sec
- Add risotto rice to the large cast iron skillet
- Cook - 1 min
- Add smoked paprika and canned chopped tomatoes to the large cast iron skillet
- Boil then reduce heat
- Simmer - 3 min
- Pour chicken stock into the large cast iron skillet
- Season with salt & pepper
- Cook - 15 min
- Add baby spinach to the large cast iron skillet and cover
- Cook until cooked through - 4 min
- Garnish with lemon