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
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I only changed a little bit of the recipe. Instead of adding all spice I added a little garlic powder and smoked paprika to the seasoning mix. I followed the rest of the recipe as is. My father really liked it and that is a good thing. Normally he is really picky.
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