Rice skillet with peppers, pork and bacon

Ingredients

• 250 g long grain rice
• Salt
• 2 red bell pepper halves
• 1 yellow bell pepper
• 100 g breakfast bacon
• 500 g pork tenderloin (prepped)
• 1 vegetable onion
• 2 tbsp plant oil
• pepper (ground)
• 2 tbsp finely chopped parsley
• 1 untreated lemon (zest)

Instructions

1. 1.

   Cook the rice in 500 ml salted water and drain. Clean, wash, halve, seed, remove white membranes from the peppers and slice into strips. Cut the bacon into wide strips. Wash the pork, pat dry and cut into thin slices. Peel the onion, quarter lengthwise and cut into crosswise strips.

2. 2.

   Fry the bacon in hot oil in a pan until crisp, remove and drain on kitchen paper. Brown the pork slices in batches for 2–3 minutes, season with salt and pepper, then set aside. Sauté the onion and peppers in the remaining fat for about 5 minutes. Add the rice, cook for 3 minutes, seasoning with salt and pepper. Return bacon and pork to the pan and warm through. Mix lemon zest with parsley and sprinkle over the dish before serving.