After a few revisions I was very impressed with the nutritional values that came out of my calculations for the nutrition label.
For 1 1/2 cup serving: 350 kcals, 7g fat, 640mg sodium, 48g Carbs, 8g fibre, 24g protein!
I love this recipe because it is very filling for a 1 ½ cup serving portion. For a 1 pot meal you get a lot bang for you buck. It is packed with a ton vegetables, high in protein and fibre, and is low in carbohydrates. It is great meal to eat for anyone wanting to manage his or her weight or is diabetic.
I really enjoyed the specific Mexican flavors that emerged from this recipe like cumin and cilantro.
You can try and make it with Minute rice if you are short on time, but I don’t recommend doing so as minute rice is rather tasteless.
Hope you enjoy!
Mexican Pork & Rice (PDF)
- 18 oz PORK TENDERLOIN, (2 cups cubed)
- 2 tbsp VEGETABLE OIL, CANOLA
- 2 tbsp CUMIN, GROUND
- 1/2 tsp CHILI POWDER
- 1/2 tsp ANCHO CHILI POWDER
- 1 onion RED ONION
- 3 clove GARLIC, RAW
- 1 medium YELLOW PEPPER, SWEET, RAW (BELL), MEDIUM
- 1 medium ZUCCHINI, BABY, RAW
- 3 cup TOMATO, CHOPPED, CANNED (796 ml can)
- 1/2 cup THICK & CHUNKY SALSA
- 1 tbsp LIME JUICE, UNSWEETENED
- 1 cup CORN, FROZEN
- 2 tbsp JALAPENO, RAW or CANNED, sliced
- 2 cup BLACK BEANS, canned, drained & rinsed
- 1 item Low Sodium Bouillon Cube, reconstituted with 2 cups water
- 1 cup WHITE RICE, LONG GRAIN, DRY, ‘Original Converted’
- 1/2 cup CILANTRO
1. Put pork into a medium size bowl. Add cumin, chili powder and ancho chili powder. Stir until each piece of pork is coated with the spices. If you do not have ancho chili powder, substitute with chili powder. You can find ancho chili powder in the McCormick spice brand at most grocery stores.
2. Heat canola oil in a large frying pan on medium heat. Add pork and fry for 2-3 minutes. Stir the meat and then push it to one side of the pan. Add onion and garlic onto the cleared side of the frying pan. Saute onion and garlic for 2 minutes.
3. Add chopped yellow peppers, zucchini, canned tomatoes, salsa, lime juice, corn, jalapeno, and black beans. Cook
for 2-3 minutes.
4. Add rice & chicken stock. Cook until rice is tender (about 30 minutes) and liquid is absorbed.
5. Stir in cilantro at the end.
Makes 7x 1 cup servings