For less spice, substitute a can of regular diced tomatoes for the mild diced tomatoes with green chiles.
1 to 1 1/2 pounds boneless pork loin chops
1 tablespoon ground cumin
1 teaspoon ground chipotle chile pepper
1 teaspoon garlic salt
1 teaspoon paprika
2 (10-ounce) cans mild diced tomatoes with green chiles
1 (15-ounce) can black beans, rinsed and drained
1 (8-ounce) can whole kernel corn, drained
1 tablespoon vegetable oil
1 small red onion, diced
1 cup uncooked instant rice
1 cup (4 ounces) grated Cheddar cheese
2 tablespoons chopped fresh cilantro
How to Make It
Cut pork into 1/2-inch cubes.
Combine cumin, chipotle chile pepper, garlic salt, and paprika in a large zip-top plastic bag. Remove 2 teaspoons cumin mixture, and reserve. Add pork to zip-top bag. Seal and shake to coat. Set aside.
Stir together reserved 2 teaspoons cumin mixture, diced tomatoes with green chiles, black beans, and corn in a large bowl.
Heat vegetable oil in a large skillet over medium-high heat. Add pork and red onion, and sauté 6 to 8 minutes or until pork is browned. Stir in tomato mixture; bring mixture to a boil, and stir in rice. Cover and remove from heat. Let stand 5 minutes.
Sprinkle evenly with Cheddar cheese and chopped fresh cilantro. Serve with flour tortillas and lime wedges.
Note: For testing purposes only, we used McCormick Gourmet Collection Chipotle Chile Pepper.
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