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Pork and Beans with Spanish Rice Recipe

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This recipe for Pork and Beans with Spanish Rice is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T extra-virgin olive oil
1 small pork tenderloin [about 12 oz], cut into 1/2 inch cubes
1 small onion, sliced
1 large garlic clove, crushed
1 cup long-grain white rice
14½ ounce can chicken broth
1½ cups canned plum tomatoes, broken up with a fork
1 to 2 T minced fresh jalapeno peppers, to taste
1 tsp ground cumin
1/2 tsp salt
1/4 tsp ground black pepper
16 ounce can pinto beans, rinsed
Directions:
Directions:
Heat 1 T olive oil in nonstick pan over medium-high heat.
Add pork and cook, tossing and stirring until meat loses pink color. Place in bowl.
Heat 1 T oil in same pan. Add the onion and garlic and cook, stirring until softened. Add rice.
Stir 1 minute. Return meat to pan. Add chicken broth, tomatoes, jalapenos and spices. Boil.
Cover and cook on low until the pork is tender. Stir into beans and simmer until warm throughout.

 

 

 

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