For less spice, substitute a can of regular diced tomatoes for the mild diced tomatoes with green chiles.
Southern Living MAY 2005
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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