Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light December 2010


Credit: Andrea Dorsey; Styling: Mindi Shapiro Levine

Recipe Summary

41 mins
6 servings (serving size: 1 1/3 cups soup, about 2 avocado slices, 1 1/2 teaspoons cheese, and 4 chips)


Ingredient Checklist


Instructions Checklist
  • Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Brown pork on all sides. Remove from pan.

  • Heat remaining 1 1/2 teaspoons oil in pan, scraping pan to loosen browned bits. Add rice, onion, garlic, and chiles; sauté 3 minutes or until onion is tender. Add pork, 1 cup water, oregano, broth, and beans; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in cilantro, juice, salt, and pepper; simmer 2 minutes. Top each serving with cheese, avocado, and chips.

Nutrition Facts

282 calories; fat 12.1g; saturated fat 2.7g; mono fat 6.7g; poly fat 1.7g; protein 21.6g; carbohydrates 24.6g; fiber 5.1g; cholesterol 52mg; iron 2.3mg; sodium 638mg; calcium 61mg.