Mexican pork and capsicum stew

Detailed step-by-step description of how to cook the dish "Mexican pork and capsicum stew". Try it by all means

Cook rice in a large saucepan of boiling water, following packet directions, until tender. Drain.
Meanwhile, heat 1 tablespoon oil in a large, deep frying pan over medium-high heat. Cook pork in batches, turning, for 3 to 4 minutes or until browned. Transfer to a plate.
Heat remaining oil in pan. Add onion and capsicum. Cook, stirring, for 3 to 4 minutes or until just tender. Return pork to pan. Add seasoning and 3/4 cup cold water. Cook, stirring, for 1 to 2 minutes or until sauce has thickened and heated through. Serve with rice.

Source

1 1/3 cups white long-grain rice

2 tbsp olive oil

700g pork fillet, cut into 1cm-thick slices

1 medium brown onion, thinly sliced

1 medium red capsicum, thinly sliced

1 medium green capsicum, thinly sliced

35g packet taco seasoning

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