Mexican Pork and Rice

Photo: Julie M.

Ingredients

1 pd of Pork Chops

Cumin for Sprinkling

Chile Powder for Sprinkling

1 Green Pepper, Chopped

1/2 Onion, Chopped

2 cloves of Garlic

1 can of Diced Tomatoes

1/4 cup of Salsa or Picante

1/2 Lime, Juiced

1 can of Green Chiles

1 can of Black Beans

1/2 teaspoon of Cumin

1/2 teaspoon of Chile Powder

1 cup of Chicken Stock

1 bunch Small of Cilantro, Chopped

1 cup of Rice, Uncooked

Salt to Taste

Preparation

Start it off by sprinkling your pork chops on both side with a bit of cumin and chile powder. Throw the chops into a large pan heated on medium high heat and let them sear about for about 2 minutes on each side.

Remove the chops from the pan and add in a swirl of oil, letting it heat up for a minute. Then throw in your chopped pepper, onion, and garlic. Let it cook up for a 3-4 minutes.

Put the seared chops back in the pan. Now add in your tomatoes, picante, lime juice, green chiles, black beans, spices, and stock.

Mix it up good and then add in your chopped cilantro.

Last but not least, add in the rice and mix it in good. Bring the dish to boiling and then cover it and drop it down to low. Let it cook for 10-15 minutes to allow the rice to absorb the liquid and the pork to finish cooking through.