My husband and I got home from Cuba at 4:00 am this morning and when I finally woke up the first thing I wanted to do was make the amazing rice and beans with pork cutlets that I ate there … and my husband actually said it was the best cuban food he’s eaten all week!
Ingredients:
- 2 c white rice
- 4 c water
- 1/4 c olive oil, divided
- 3 cloves garlic, finely diced
- 1/2 sweet onion, finely diced
- 1/2 green pepper, finely diced
- 2 tsp cumin
- 1 1/2 tsp salt + 1 tsp salt
- 1 can beans (kidney or black) (approx. 2 1/2 c)
- Juice from 1 lime
- 1 lb ‘fast fry’ pork tenderloin cutlets
Directions:
- Season the pork cutlets well with salt & pepper. Set aside.
- Heat 2 tsp olive oil in a medium pot. Fry the garlic for 1-2 minutes.
- Add the rice and the 1 1/2 tsp salt, cook for 1-2 minutes.
- Add the water and bring to a boil.
- Turn down to a low simmer, cover and cook for 20 minutes.
- Once the rice is done allow it to cool (or place in a bowl in the fridge to cool quickly).
- Heat some olive oil in a frying pan. Fry the pork cutlets until nicely browned on both sides, adding more oil as needed. Place in a covered dish to keep warm.
- Once all the pork is fried, add more oil to the pan and cook the onion and green peppers for 1- 2 minutes.
- Add the beans, cumin and the 1 tsp salt, cook for 1-2 minutes.
- Add the cooled rice and lime juice. Stir until well combined.
- Serve rice & beans with pork cutlets and salad on the side.
Nutritional Information*
Servings: 4
Calories: 516
Total Fat: 4 g
Saturated Fat: 1.1 g
Total Carbohydrates: 83.6 g
Dietary Fiber: 7.1 g
Sugar: 2.2 g
Protein: 34.2 g
*Nutritional Information estimated using MyFitnessPal
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