Ingredients:
1 -1 1/2 lb boneless pork loin chops
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic salt
1 teaspoon paprika
2 (10 ounce) cans diced tomatoes with green chilies
1 (15 ounce) cans black beans, rinsed and drained
1 (8 ounce) cans whole kernel corn, drained
1 tablespoon vegetable oil
1 small red onions, diced
1 cup instant rice, uncooked
1 cup cheddar cheese, shredded
2 tablespoons fresh cilantro, chopped
flour tortillas
lime wedges
Directions:
Cut pork into 1/2-inch cubes.
Combine cumin, chili powder, garlic salt, and paprika in a large zip top bag. Remove 2 teaspoons of the cumin mixture, and reserve.
Add the pork to the bag, seal and shake to coat. Set aside.
Stir together reserved 2 teaspoons cumin mixture, diced tomatoes with chilies, black beans, and corn in a large bowl.
Heat vegetable oil in a large skillet over medium-high heat. Add the pork and the red onions, and saute 6-8 minute or until pork is browned all over.
Stir in the tomato mixture and bring to a boil.
Stir in the rice, cover and remove from heat. Let stand 5 minute.
Sprinkle evenly with the shredded cheese and cilantro.
Serve with flour tortillas and lime wedges.
Enjoy!
Servings: 4-6
Time preparation: 15 min.
Time total: 35 min.