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Mexican Pork and Rice

 
One serving costs about $2.59 One serving costs about $2.59

$2.59 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner Mexican
spoonacular Score:76%

Spoonacular Score: 76%

 

The recipe Mexican Pork and Rice is ready in approximately 45 minutes and is definitely an amazing gluten free and dairy free option for lovers of Mexican food. For $2.59 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This main course has 522 calories, 37g of protein, and 10g of fat per serving. If you have salsa, cilantro, juice of lime, and a few other ingredients on hand, you can make it. To use up the cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. This recipe from Foodista has 1 fans. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is solid. Similar recipes include Pork Chops with Mexican Rice, Mexican Pork with Vegetable Rice, and Mexican rice with chipotle pork & avocado salsa.

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Stoltz Organic Pinot Noir. It has 5 out of 5 stars and a bottle costs about 26 dollars.

Stoltz Organic Pinot Noir

This Pinot shows well with its deep rich color and floral aroma for an organic Columbia Gorge Pinot noir. Everything is in order for this wine to either welcome years of aging or be drunk on the spot.

» Get this wine on Amazon.com

Ingredients

Servings:
1 can
1 can canned black beans
canned black beans
1 can
1 can canned diced tomatoes
canned diced tomatoes
1 cup
1 cup chicken stock
chicken stock
0.5 tsps
0.5 tsps chile powder
chile powder
1 bunch
1 bunch cilantro
cilantro
0.5 tsps
0.5 tsps cumin
cumin
2 cloves
2 cloves garlic
garlic
1
1  green bell pepper
green bell pepper
1 can
1 can canned green chili pepper
canned green chili pepper
0.5
0.5  lime (juice)
lime (juice)
0.5
0.5  onion
onion
1 pound
1 pound pork chops
pork chops
1 cup
1 cup rice
rice
0.25 cup
0.25 cup salsa
salsa
some
some salt
salt
1 can canned black beans
1 can
canned black beans
1 can canned diced tomatoes
1 can
canned diced tomatoes
1 cup chicken stock
1 cup
chicken stock
0.5 tsps chile powder
0.5 tsps
chile powder
1 bunch cilantro
1 bunch
cilantro
0.5 tsps cumin
0.5 tsps
cumin
2 cloves garlic
2 cloves
garlic
1  green bell pepper
1
green bell pepper
1 can canned green chili pepper
1 can
canned green chili pepper
0.5  lime (juice)
0.5
lime (juice)
0.5  onion
0.5
onion
1 pound pork chops
1 pound
pork chops
1 cup rice
1 cup
rice
0.25 cup salsa
0.25 cup
salsa
some salt
some
salt

Equipment

frying pan
frying pan
frying pan
frying pan


Instructions

  1. Start it off by sprinkling your pork chops on both side with a bit of cumin and chile powder. Throw the chops into a large pan heated on medium high heat and let them sear about for about 2 minutes on each side.
  2. Remove the chops from the pan and add in a swirl of oil, letting it heat up for a minute. Then throw in your chopped pepper, onion, and garlic. Let it cook up for a 3-4 minutes.
  3. Put the seared chops back in the pan. Now add in your tomatoes, picante, lime juice, green chiles, black beans, spices, and stock.
  4. Mix it up good and then add in your chopped cilantro.
  5. Last but not least, add in the rice and mix it in good. Bring the dish to boiling and then cover it and drop it down to low. Let it cook for 10-15 minutes to allow the rice to absorb the liquid and the pork to finish cooking through.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.59
Ingredient
1 can canned black beans
1 can canned diced tomatoes
1 cup chicken stock
½ teaspoons chile powder
1 bunch cilantro
½ teaspoons cumin
2 cloves garlic
1 green bell pepper
1 can canned green chili pepper
½ lime (juice)
½ onion
1 pound pork chops
1 cup rice
¼ cups salsa
Price
$0.76
$0.51
$0.77
$0.04
$0.26
$0.07
$0.13
$0.36
$1.33
$0.13
$0.12
$5.03
$0.59
$0.26
$10.37

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
522k Calories
37g Protein
9g Total Fat
70g Carbs
35% Health Score
Limit These
Calories
522k
26%

Fat
9g
15%

  Saturated Fat
3g
20%

Carbohydrates
70g
24%

  Sugar
8g
9%

Cholesterol
77mg
26%

Sodium
1262mg
55%

Get Enough Of These
Protein
37g
75%

Vitamin B1
1mg
69%

Selenium
47µg
68%

Vitamin B3
12mg
63%

Vitamin B6
1mg
62%

Vitamin C
48mg
59%

Fiber
12g
51%

Phosphorus
481mg
48%

Manganese
0.96mg
48%

Potassium
1208mg
35%

Vitamin B2
0.49mg
29%

Copper
0.52mg
26%

Magnesium
101mg
25%

Iron
4mg
25%

Folate
87µg
22%

Zinc
3mg
21%

Vitamin B5
1mg
17%

Vitamin K
12µg
12%

Calcium
110mg
11%

Vitamin A
533IU
11%

Vitamin B12
0.6µg
10%

Vitamin E
1mg
9%

Vitamin D
0.45µg
3%

covered percent of daily need

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