Recipes
Latin-Style Pork with Yellow Rice
8 servings
50 minutes total (Active 15 minutes)
Shopping list
Ingredients
- 2 large red (or yellow) bell peppers
- 2 large yellow onions
- 2 lb pork tenderloin
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 2 tablespoons canola oil, divided
- 3 tablespoons chopped garlic
- 1 (14.5 oz) can diced, fire-roasted tomatoes
- 1 tablespoon capers
- ½ cup sliced green olives with pimientos
- ¼ teaspoon ground cinnamon
- 3 tablespoons ground cumin, divided
- 1 (10 oz) package yellow rice mix
- 1 cup frozen peas
Steps
- Cut bell peppers and onions into ½-inch-thick slices. Cut pork into thirds and season with salt and pepper (wash hands).
- Preheat large stockpot on medium-high 2–3 minutes. Place 1 tablespoon oil in pot; cook pork 2–3 minutes, turning occasionally, until browned. Remove pork and cover to keep warm.
- Reduce heat to medium-low. Add peppers, onions, and garlic; cook 3–4 minutes, stirring occasionally, until lightly browned. Stir in tomatoes (do not drain), capers, olives, cinnamon, and 2 tablespoons cumin. Return pork to pot and cover; simmer 30 minutes or until pork is 195°F (for shreddable).
- Meanwhile, prepare rice following package instructions, using remaining 1 tablespoon each oil and cumin; stir in peas during last 1 minute of cook time. Shred pork and stir back into pot; serve pork mixture over rice.
Amount per ⅛ recipe serving: Calories 360, Total Fat 9g, Sat Fat 1.5g, Trans Fat 0g, Chol 60mg, Sodium 360mg, Total Carb 41g, Fiber 3g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 28g, Vitamin D 0%, Calc 4%, Iron 20%, Potassium 15%