Ingredients
- 2 ancho chili peppers
- 1 ½ cups unconverted rice (like Canilla )
- 1 cup finely chopped fresh or well-drained canned tomatoes
- 2 tablespoons finely chopped onion
- 1 clove garlic, peeled
- 3 tablespoons vegetable oil
- 3 ½ cups chicken broth, homemade or low-sodium canned
- 1 teaspoon salt, plus more to taste
- ¾ teaspoon ground cumin
- 8 tomatillos, cored and cut into eighths
- 12 ounces pork tenderloin
- Salt to taste
- Nutritional Information
Nutritional analysis per serving (6 servings)
377 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 22 grams protein; 38 milligrams cholesterol; 1378 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Six to eight servings
Preparation
- 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.
- 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.
- 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.
- 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.
1 hour 30 minutes
Dining and Cooking