Spicy Pork and Clam Skillet with Rice

Name: Spicy Pork and Clam Skillet with Rice
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 8 servings
Cuisine: Portuguese
Ingredients: 2.5 cup white rice (uncooked); 5 cup water (for rice); 2 tablespoon olive oil (for rice and for skillet); 1.5 teaspoon salt (for rice); 2 pound pork tenderloin (trimmed, cut into 1-inch cubes); 0.5 teaspoon black pepper (ground); 1 red bell pepper (medium, diced); 1 yellow onion (medium, diced); 6 clove garlic (minced); 0.5 cup dry white wine; 0.5 cup chicken broth; 2 tablespoon tomato paste; 1 teaspoon paprika; 0.5 teaspoon red pepper flakes; 3 pound littleneck clams (fresh, scrubbed); 0.25 cup fresh cilantro (chopped)

A rapid rendition of a Portuguese classic, featuring tender pork tenderloin and briny clams simmered in a savory, slightly spicy sauce, served with fluffy white rice.

Prep: 15 min
Cook: 12 min
Total: 27 min
Servings: 8
Cuisine: Portuguese
Difficulty: Easy
Cost: $4.95/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

2.5 cup white rice (uncooked)
5 cup water (for rice)
2 tablespoon olive oil (for rice and for skillet)
1.5 teaspoon salt (for rice)
2 pound pork tenderloin (trimmed, cut into 1-inch cubes)
0.5 teaspoon black pepper (ground)
1 red bell pepper (medium, diced)
1 yellow onion (medium, diced)
6 clove garlic (minced)
0.5 cup dry white wine
0.5 cup chicken broth
2 tablespoon tomato paste
1 teaspoon paprika
0.5 teaspoon red pepper flakes
3 pound littleneck clams (fresh, scrubbed)
0.25 cup fresh cilantro (chopped)

Instructions

In a medium saucepan, combine uncooked white rice, 5 cups water for rice, 1 tablespoon olive oil for rice, and 1/2 teaspoon salt for rice. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, for 5 minutes.
While rice cooks, season the cubed pork tenderloin with 1 teaspoon salt and 1/2 teaspoon black pepper.
In a large, deep skillet or Dutch oven, heat 1 tablespoon olive oil for skillet over medium-high heat. Add the pork and cook for 4-5 minutes, browning on all sides. Remove pork from the skillet and set aside.
Reduce heat to medium. Add diced red bell pepper and diced yellow onion to the skillet. Cook for 4-5 minutes until softened. Stir in minced garlic, tomato paste, paprika, and red pepper flakes (if using); cook for 1 minute until fragrant.
Pour in dry white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
Return the cooked pork to the skillet. Add scrubbed littleneck clams, cover the skillet, and cook for 3-5 minutes, or until all clams have opened. Discard any unopened clams.
Fluff the cooked rice with a fork. Serve the pork and clam skillet over the white rice, garnished with fresh cilantro, if desired.

Notes

Ensure all ingredients are prepped and ready before you start cooking, as this recipe comes together quickly. If you don't have dry white wine, an equal amount of chicken broth can be substituted.

Nutrition (per serving)

Calories: 480
Protein: 36 g
Carbohydrates: 48 g
Fat: 15 g
Fiber: 2.5 g
Sodium: 780 mg
Saturated Fat: 3 g
Sugar: 3 g
Cholesterol: 130 mg