Prep Time
15 Mins
Cook Time
15 Mins
Stand Time
5 Mins
Makes 6 servings

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

How to Make It

Step 1

Cut pork into 1/2-inch cubes.

Step 2

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.

Step 3

Stir together reserved 2 teaspoons cumin mixture, diced tomatoes with green chiles, black beans, and corn in a large bowl.

Step 4

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.

Step 5

Sprinkle evenly with Cheddar cheese and chopped fresh cilantro. Serve with flour tortillas and lime wedges.

Step 6

Note: For testing purposes only, we used McCormick Gourmet Collection Chipotle Chile Pepper.

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Ratings & Reviews

chefmarynorton's Review

May 16, 2012

alwayskaren68's Review

June 29, 2010
This was FABULOUS and got very high reviews from my two teenage sons. I made it according to the recipe with the exception of omitting the cilantro (just plain ol' forgot to get some) and using regular chile powder (because I didn't have or shop for chipotle - I definitely plan on trying it with the chipotle) You truly can NOT go wrong with this recipe. I also plan on trying it with chicken.

ShellyV's Review

May 17, 2009
This is a great, easy Southwest dish! It became more and more flavorful each day leftover. We alternated between serving it in a warm flour tortilla and with tortilla chips. We also garnished it with low-fat sour cream and salsa. The instant rice took about three times longer than what the directions state....could be an altitude thing.