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Spanish-Style Pork Cutlets with Chorizo Garbanzo Rice
Recipes
Spanish-Style Pork Cutlets with Chorizo Garbanzo Rice
4 servings
20 minutes total

Ingredients

  • ¼ cup fresh culantro, coarsely chopped
  • 2–3 fresh green onions, coarsely chopped
  • ¼ cup banana pepper rings, chopped
  • 1 (3-oz) package cured chorizo sausage, thinly sliced
  • 1 ½ lb prepared Spanish-style pork cubed steaks
  • 1 teaspoon chili powder
  • 2 tablespoons canola oil
  • ½ cup shredded Monterey Jack cheese
  • 1 (16-oz) can garbanzo beans (chickpeas), rinsed/well drained
  • 1 (8.8-oz) pouch precooked white rice

Prep

    • Chop cilantro, green onions, and banana peppers.
    • Slice chorizo.

Steps

    1. Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of pork with chili powder (wash hands). Place oil in pan, then add pork; cook 2–3 minutes on each side or until browned. (Remove pan from heat.)
    2. Transfer pork to serving dish; top with banana peppers, cheese, and cilantro. Cover and set aside.
    3. Reduce heat to medium-low. Place chorizo, garbanzo beans, and rice in same pan; cook and stir 2–3 minutes or until hot. Stir in green onions. Serve.

Amount per ¼ recipe serving: Calories 750, Total Fat 40g, Sat Fat 12g, Trans Fat 0g, Chol 170mg, Sodium 1240mg, Total Carb 57g, Fiber 5g, Sugars 3g, Protein 42g, Calc 25%, Vitamin A 15%, Vitamin C 10%, Iron 25%