1/2 cup canned no-salt-added chicken broth, undiluted
1/3 cup spicy pepper sauce (like Pickapeppa)
1/4 teaspoon salt
1 (15-ounce) can no-salt-added black beans, drained
1 tablespoon fresh lime juice
1/4 cup finely chopped green onions
3 cups cooked long-grain rice (cooked without salt or fat)
1/4 teaspoon ground turmeric
How to Make It
Trim fat from tenderloin; cut tenderloin into 1/2-inch-thick slices.
Combine thyme, allspice, and ground red pepper. Sprinkle half of spice mixture over pork slices. Coata large nonstick skillet with cooking spray; place over medium heat until hot. Add pork; cook 3 minutes on each side or until browned. Remove from skillet, and keep warm.
Increase heat to medium-high; add 1 cup onion and next 3 ingredients, and saute until crisp-tender. Add remaining spice mixture, broth, and next 3 ingredients. Arrange pork over bean mixture. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until pork is tender. Stir in lime juice; sprinkle with green onions.
Combine rice and turmeric; toss well. Serve pork mixture over rice.
Oxmoor House Cooking Light Collection
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.