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Ingredients
Rice with Crispy Bacon, Pork and Peppers
- Ingredients
- 250 grams Long grain rice
- salt
- 2 red Bell pepper
- 1 yellow Bell pepper
- 100 grams Bacon
- 500 grams Pork tenderloin (ready to cook)
- 1 yellow onion
- 2 Tbsps vegetable oil
- freshly ground peppers
- 2 Tbsps finely chopped parsley
- 1 untreated lemon (grated)
Cook the rice according to package directions. Rinse bell peppers, cut in half, remove seeds and ribs and cut into strips. Cut bacon into wide strips. Rinse pork, pat dry and cut into small slices. Peel onion, cut lengthwise into quarters, then crosswise into strips.
Heat oil in a skillet, add bacon and cook until crispy. Remove with a slotted spoon and drain on paper towels. Sauté pork, working in batches and tossing frequently until cooked through, 2-3 minutes per batch. Season with salt and pepper and remove from pan. Add the onion and bell pepper to the pan and sauté until piping hot, about 3 minutes. Season with salt and pepper. Add bacon and pork to the and heat if necessary. Combine lemon zest with parsley and sprinkle over the rice to serve.
(Percentage of daily recommendation)
| Calorie | 646 cal. | (31 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |