Mexican Pork and Rice

By ShannonB

Very good mexican, modified slightly to be a bit more healthy. Salsa = .5 syn per tablespooon,

Ingredients

• 1 pound of lean pork chops
• Cumin for sprinkling
• Chile powder for sprinkling
• 1 green pepper, chopped
• 1 onion, chopped
• 2 cloves of garlic
• 1 can of diced tomatoes
• 4 tbsp salsa
• 1/2 Lime, Juiced
• 1/4 cup of green jalapeno chiles from a can
• 1 can of black beans
• 1/2 tsp cumin
• 1/2 tsp chile powder
• 1 cup chicken stock (water with 1 OXO cube)
• 1 small bunch of cilantro, chopped
• 1 bag of 10-minute rice, uncooked (roughly 1 cup of rice, uncooked)

Details

Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from mommiecooks.com

Preparation

Step 1

Sprinkle pork chops on both sides 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.

Add chopped pepper, onion, and garlic. Let it cook for a 3-4 minutes.

Now add in tomatoes, salsa, lime juice, green chiles, black beans, spices, and stock.
Mix it well and then add in chopped cilantro.

Last but not least, add in the rice and mix it in well. 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.

(2 syns for whole recipe; .5 syn per serving)