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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 362.3
  • Total Fat: 13.5 g
  • Cholesterol: 106.5 mg
  • Sodium: 121.5 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 4.1 g
  • Protein: 37.5 g

View full nutritional breakdown of Pork and vegetables with cilantro brown rice calories by ingredient
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Pork and vegetables with cilantro brown rice



Introduction

This recipe has a Southwestern flair with the use of cilantro, jalapeno, limes, and tomatillos. I had tasted a similar recipe and liked it so this is the result. I made adjustments to tone down the use of too much cilantro and make the meal more to my taste. It is great served with a side of black beans This recipe has a Southwestern flair with the use of cilantro, jalapeno, limes, and tomatillos. I had tasted a similar recipe and liked it so this is the result. I made adjustments to tone down the use of too much cilantro and make the meal more to my taste. It is great served with a side of black beans
Number of Servings: 8

Ingredients

    2 1/2 cups water
    1 cup long grain brown rice
    1 bunch cilantro ( 1 cup chopped/ divided in half)
    12 tomatillos ( 1 Lb) or green tomatoes
    4 cloves garlic
    3 limes (zest with no white, then squeeze for juice)
    2 medium onions (1 1/2 cups)
    1 medium bell pepper
    1 jalapeno pepper
    2 tsp ground cumin
    2 tsp canola oil (divided)
    1/2 tsp black pepper
    1 Lb. lean pork loin roast (separable fat and waste removed)_

Tips

It will be helpful if you assemble prep dishes in advance and use a good heavy saucepan and stock pot with lids
any left overs might be turned into small tortillas


Directions

In a 2 quart sauce pan, put water on to boil. While waiting for the boiling stage measure rice out and wash then drain vegetables. Add the rice to water once it is boiling and reduce heat to a slow simmer. cover pot. cook 45 minutes all water should be absorbed. While waiting on rice to cook, remove skin then chop tomatillos, onions and garlic; Remove stems, seeds, and membranes from peppers; Coarsely chop bell pepper; Finely chop 1/2 jalapeno pepper; coarsely chop cilantro and divide in half; remove zest (3 tsp) then squeeze juice from the three limes (2 Tbsp); Cut Pork into bite sized pieces (wash hands). Combine pork, cumin, black pepper and 1 tsp oil. Preheat large pot on medium-high 2to 3 minutes. Put pork into pan, cook 2 to 3 minutes to brown. Place remaining tsp oil in pan, then add onions tomatillos, and garlic. Cook 3 to 4 minutes until onions are softened. Stir in lime zest and juice. Cover and reduce heat to medium-low. Simmer 60 -65 minutes or until pork is tender. Stir into pork : bell and jalapeno peppers and 1/2 cup cilantro. Cook 4-5 minutes or until peppers are tender. While pork is cooking the rice should be done. Add remaining 1/2 cup cilantro and pepper. Serve pork over rice (optional 1/4 tsp salt and 3 tsp butter or any left over zest or juice may be added to rice )

Serving Size: 6 - 1/2 cup servings rice + 6 - 1/2 cup of pork mixture






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