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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 tablespoon extra-virgin olive oil, divided |
1 pound pork tenderloin, trimmed and cut into 1/2-inch pieces |
1/3 cup brown and wild rice blend |
1/4 cup finely chopped onion |
3 garlic cloves, minced |
2 serrano chiles, seeded and minced |
1 cup water |
1 teaspoon chopped fresh oregano |
1 (32-ounce) carton fat-free, lower-sodium chicken broth |
1 (15-ounce) can black beans, rinsed and drained |
1/4 cup chopped fresh cilantro |
2 1/2 tablespoons fresh lime juice |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
3 tablespoons crumbled queso fresco |
1 sliced peeled avocado |
24 baked tortilla chips |
Directions:
1. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Brown pork on all sides. Remove from pan.
2. Heat remaining 1 1/2 teaspoons oil in pan, scraping pan to loosen browned bits. Add rice, onion, garlic, and chiles; sauté 3 minutes or until onion is tender. Add pork, 1 cup water, oregano, broth, and beans; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in cilantro, juice, salt, and pepper; simmer 2 minutes. Top each serving with cheese, avocado, and chips.
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