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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Substitute chicken for pork in this dish, if you prefer. Pink beans are similar to pinto beans, but smaller; if you can't find pink beans, substitute pintos. Add cheddar corn bread and orange slices to round out the meal. Ingredients:
cooking spray |
1 cup prechopped onion |
2/3 cup prechopped green bell pepper |
1 tablespoon bottled minced garlic |
1 jalapeño pepper, seeded and minced |
1 pound pork tenderloin, trimmed and cut into bite-sized pieces |
2 cups fat-free, less-sodium chicken broth |
2 teaspoons chili powder |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 (15-ounce) can pink beans, rinsed and drained |
1 (14-ounce) can diced tomatoes, undrained |
2 tablespoons chopped fresh cilantro |
1 cup diced avocado |
Directions:
1. Heat a small nonstick Dutch oven over medium-heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and jalapeño to pan; sauté for 2 minutes. Add pork; cook 3 minutes. Add broth and next 6 ingredients (through tomatoes); bring to a boil. Partially cover, reduce heat, and simmer 6 minutes or until pork is done, stirring occasionally. Remove from heat, and stir in cilantro. Serve with avocado.
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