Mexican Pork Rice Bowl

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 342.6
  • Total Fat: 8.6 g
  • Cholesterol: 69.8 mg
  • Sodium: 158.2 mg
  • Total Carbs: 35.6 g
  • Dietary Fiber: 2.3 g
  • Protein: 30.4 g

View full nutritional breakdown of Mexican Pork Rice Bowl calories by ingredient


This is my family's favorite dinner! It's basically a quesadilla without the shell.
This is my family's favorite dinner! It's basically a quesadilla without the shell.

Number of Servings: 6


    1 lb pork tenderloin (cut like pork chops)
    1/2 medium onion
    1 green bell pepper
    3 cups low sodium chicken broth
    3 cups instant brown rice
    1 cup reduced fat mexican-style shredded cheese
    3 garlic cloves (or garlic powder, to taste)
    chilli powder (to taste)

    Optional (not included in nutrition info):
    sour cream


Dice pepper and onion. Spray a large skillet with some cooking spray and add the pepper, onion, garlic, and chili powder to the pan. Cook over medium to medium-high heat until pepper and onion start to brown.

Cut pork into small bite-sized pieces, discarding the fat. Add the pork along with about half a cup of the chicken broth to the pan. Cook for about 10 minutes or until pork is cooked through.

Add remainder of the chicken broth and the rice to the skillet. Cook for about 5 - 10 minutes more or until most of the broth has been absorbed.

Top with the shredded cheese. Allow it to melt before serving.

I always serve this dish with some medium salsa and light sour cream. The amounts vary from person to person though, so I havenít included them in the nutrition information.

Number of Servings: 6

Recipe submitted by SparkPeople user STARLIGHT082307.