Jane's Favorite Tested Recipes
09/22/2006
Last Update
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Jane Echols
Ft. Myers, Florida
Southwest Pork in Black Bean Sauce
| 1 ½ lbs. boneless pork loin, cut into ½" cubes |
| 1 TBLS. Ground cumin |
| 1 teaspoon ground chipotle Chile pepper |
| 1 teaspoon garlic salt |
| 1 teaspoon paprika |
| 2 (10 ounce) cans mild Rotel tomatoes with green chilies |
| 1 (15 ounce) can black beans, rinsed and drained |
| 1 (8 ounce) can whole kernel corn, drained |
| 2 TBLS olive oil |
| 1 small onion, diced |
| 1 cup uncooked instant rice |
| 1 cup (4 ounces) grated Cheddar cheese |
| 2 TBSL chopped fresh cilantro |
Combine cumin, chipotle chili pepper, garlic salt, and paprika in a small bowl. Remove 2 teaspoons and set aside. Add pork to bowl and coat with remaining spices. Add the reserved spice to the tomatoes, black beans, and corn.
Heat the oil in a 4 qt. skillet (12"). Add pork and onion and cook and stir until browned, about 6-8 minutes. Stir in tomato mixture; bring mixture to a boil and stir in the rice. Cover and remove from the heat and stand for 5 minutes.
Remove lid, cover with cheese and cilantro and serve.
NOTE: This is in the May 2005 Southern Living. It called for one to one and a half pounds of pork and I used the larger amount. I also used two tablespoons of olive oil instead of the one tablespoon of vegetable oil. I did use Uncle Ben’s instant rice, as I’ve never used any minute rice but I do like his regular rice! I also used 2% cheese in the recipe. It said to serve it with flour tortillas and lime wedges, but I served it with just a fruit salad with the poppy seed dressing that is elsewhere on the site. This makes quite a lot, so I did freeze some for further use and we’ll still have enough for another meal. And I forgot and bought Original Rotel instead of Mild, so it was quite spicy. Not too much, but probably spicier than some people might want it!