Pork and Wild Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp olive oil divided1 lb pork tenderloin, trimmed and cut into 1/2 inch pieces1/3 cup brown and wild rice blend1/4 cup finely chopped onion3 garlic cloves, minced2 serrano chiles, seeded and minced1 cup water1/4 tsp dry oregano or 1 tsp fresh, chopped1 (32 oz) carton chicken broth1 (15 oz) can black beans, rinsed and drained1/4 cup chopped fresh cilantro2 1/2 tbsp fresh lime juice1/4 tsp salt1/4 tsp ground black pepper
1. Heat 1 1/2 tsp oil in a Dutch oven over medium-high heat. Brown pork on all sides. Remove from pan.
2. Heat remaining 1 1/2 tsp oil in pan, scraping pan to loosen browned bits. Add rice, onion, garlic, and chiles; saute 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.
3. Stir in cilantro, juice, salt, and pepper; simmer 2 minutes. Top each serving with cheese, avocado, chips.
Yeild: 6 servings (about 1 1/3 cup serving size)
Number of Servings: 6
Recipe submitted by SparkPeople user OHBOOKWORM28.
2. Heat remaining 1 1/2 tsp oil in pan, scraping pan to loosen browned bits. Add rice, onion, garlic, and chiles; saute 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.
3. Stir in cilantro, juice, salt, and pepper; simmer 2 minutes. Top each serving with cheese, avocado, chips.
Yeild: 6 servings (about 1 1/3 cup serving size)
Number of Servings: 6
Recipe submitted by SparkPeople user OHBOOKWORM28.
Nutritional Info Amount Per Serving
- Calories: 255.3
- Total Fat: 9.2 g
- Cholesterol: 63.1 mg
- Sodium: 683.0 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 6.0 g
- Protein: 27.2 g
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