Fiesta Skillet Pork and Rice
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 292.6
- Total Fat: 8.9 g
- Cholesterol: 39.2 mg
- Sodium: 836.1 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 4.8 g
- Protein: 20.0 g
View full nutritional breakdown of Fiesta Skillet Pork and Rice calories by ingredient
Introduction
A colorful mix of pork, rice and vegetables! A colorful mix of pork, rice and vegetables!Number of Servings: 10
Ingredients
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Pork Ingredients:
1 1/2 lbs. pork, bite size pieces
2 cloves garlic, minced
2 tbsp. unsalted butter
Vegetable Ingredients:
1/2 tbsp. tbsp olive oil
1/2 medium (2-1/2" dia.) onions, diced
1/2 large red bell pepper, diced
1/2 large green bell pepper, diced
4 oz. sliced Portabella mushrooms, halved
2 cups frozen corn kernels
1-16 oz can of reduced sodium red kidney beans, undrained
1-14.5 oz can of diced tomatoes, undrained
1 tbsp Italian seasoning
Rice Ingredients:
2-4.2 oz boxes of "Rice a Roni" Long Grain and Wild Rice prepared per directions with 3 cups of vegetable broth instead of water
Tips
Don't over season since the vegetables will create their own flavor.
Directions
Pork:
1. In a large skillet or Dutch oven, sauté diced garlic in two tablespoon of melted butter for 1-2 minutes. Add pork.
2. Cover the skillet or oven and cook pork in the melted butter until cooked thoroughly, 5 to 10 minutes. Turn the pork pieces occasionally. When cooked thoroughly, remove pork and drain liquid.
Rice:
1. In a separate saucepan cook the rice according to the directions on the box except use vegetable broth instead of water. (Mix everything into saucepan, bring to a boil, lower heat to low, cover saucepan and cook until rice has absorbed the liquid and is soft). (Calorie count for the rice based on box information)
Finishing Up:
1. While rice is cooking, heat olive oil in the same skillet or oven you cooked the pork. Sauté the onions, peppers, and mushrooms.
2. Add pork, kidney beans, corn, diced tomatoes and Italian seasoning. Mix well, cover and cook on medium heat for about 10-15 minutes or until much of liquid had evaporated.
3. When the rice is cooked, add the rice to the vegetables and pork. Cover skillet or oven and simmer until liquid is absorbed, 10-15 minutes.
Makes 10-1 cup servings.
Serving Size: 10-1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user DAVENOHE.
1. In a large skillet or Dutch oven, sauté diced garlic in two tablespoon of melted butter for 1-2 minutes. Add pork.
2. Cover the skillet or oven and cook pork in the melted butter until cooked thoroughly, 5 to 10 minutes. Turn the pork pieces occasionally. When cooked thoroughly, remove pork and drain liquid.
Rice:
1. In a separate saucepan cook the rice according to the directions on the box except use vegetable broth instead of water. (Mix everything into saucepan, bring to a boil, lower heat to low, cover saucepan and cook until rice has absorbed the liquid and is soft). (Calorie count for the rice based on box information)
Finishing Up:
1. While rice is cooking, heat olive oil in the same skillet or oven you cooked the pork. Sauté the onions, peppers, and mushrooms.
2. Add pork, kidney beans, corn, diced tomatoes and Italian seasoning. Mix well, cover and cook on medium heat for about 10-15 minutes or until much of liquid had evaporated.
3. When the rice is cooked, add the rice to the vegetables and pork. Cover skillet or oven and simmer until liquid is absorbed, 10-15 minutes.
Makes 10-1 cup servings.
Serving Size: 10-1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user DAVENOHE.