- 1 red onion
- 2 garlic cloves
- 2 vine tomatoes
- A handful of coriander
- 400g tin of black beans
- 2 tsp chilli spice blend
- 1 tsp cocao powder
- 75g white basmati rice
- 1 lime
- 300g pork tenderloin medallions
- 100g cheddar
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 150ml boiling water
Prep: 15 mins | Cook: 25 mins
1. Peel the red onion and thinly slice it. Slide half of the sliced onion into a bowl and pop to one side for later. Peel and thinly slice the garlic cloves. Dice 1 tomato. Separate the coriander leaves and stalks (pop the leaves aside for later). Thinly slice the coriander stalks. Drain the black beans through a sieve and rinse them with cold water.
2. Pour 1 tbsp oil into a medium pan and warm to a medium heat. Slide the red onion you didn't set aside in a bowl along with the diced tomato, the garlic and coriander stalks. Sprinkle in 1 tsp chilli seasoning and a pinch of salt and pepper. Fry the veg for 5 mins, stirring, till they begin to soften.
3. Add 1 tsp cocoa powder to the pan, along with the drained beans and the rice. Stir well, then pour in 150ml boiling water. Bring to the boil, then cover the pan with a lid and reduce to a gentle simmer. Cook for 15-20 mins till the water is asborbed, then remove the pan from the heat and set to one side, with the lid still on, for 5 mins to finish steaming the rice.
4. Meanwhile, grate the lime zest into the bowl with the remaining onion. Squeeze in half of the juice and add a pinch of salt and pepper. Scrunch the onion and lime together, then pop the bowl to one side while you finish the recipe.
5. Pop the pork medallions onto a plate and rub them with 1 tsp chilli seasoning and a pinch of salt and pepper. Pour 1 tbsp oil into a frying pan and warm to a medium-high heat. Add the pork to the pan and fry for 8-10 mins, turning every few mins, till golden and caramelised on the outside. Pop the pork onto a warm plate and rest for a couple of mins.
6. Dice the remaining tomato and add to the bowl with the onion and lime. Scatter in the coriander leaves and stir together.
7. Grate the cheddar and add half of it to the rice and beans. Squeeze in the remaining lime juice and stir well.
8. Divide the rice and beans between 2 warm bowls and top with slices of the pork. Serve with the onion and tomato salad and with the grated cheddar on top.