Spicy Rice With Pork And Tomatillos
- Total Time
- 1 hour 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:Six to eight servings
- 2ancho chili peppers
- 1½cups unconverted rice (like Canilla )
- 1cup finely chopped fresh or well-drained canned tomatoes
- 2tablespoons finely chopped onion
- 1clove garlic, peeled
- 3tablespoons vegetable oil
- 3½cups chicken broth, homemade or low-sodium canned
- 1teaspoon salt, plus more to taste
- ¾teaspoon ground cumin
- 8tomatillos, cored and cut into eighths
- 12ounces pork tenderloin
- Salt to taste
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
285 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 14 grams protein; 600 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place peppers in a small saucepan and cover with water. Bring to a simmer. Remove from heat. Let stand until peppers are soft, about 10 minutes. Drain. Stem and seed the peppers.
- Step 2
Preheat the oven to 400 degrees. Follow the directions for Mexican rice, pureeing the cumin and the peppers with the tomato mixture in Step 1. Continue as in main recipe, adding the tomatillos with the chicken broth and salt in Step 3.
- Step 3
Meanwhile, place the pork tenderloin on a baking sheet. Roast until pork is tender and slightly pink inside, about 15 minutes. Cut into 1-inch cubes.
- Step 4
When liquid has been absorbed, place the pork over the rice before covering the pot with the towel. Cover and continue as in main recipe. Stir to distribute pork. Serve hot.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Lydia
I love the NY Times cooking but I wish that there were hotlinks to the Mexican Rice recipe which is referred to several times in this recipe. Or better still that this had been re-written to incorporate the Mexican Rice instructions. The dish was fine, although we didn't have the right peppers and our substitute made it a little bland.
Lydia
I love the NY Times cooking but I wish that there were hotlinks to the Mexican Rice recipe which is referred to several times in this recipe. Or better still that this had been re-written to incorporate the Mexican Rice instructions. The dish was fine, although we didn't have the right peppers and our substitute made it a little bland.
Private notes are only visible to you.
Advertisement
