Ingredients
- ⅔ cup Basmati rice
- 1 ¼ cups water
- 1 ¾ teaspoons salt
- 1 10-ounce package frozen cut okra
- 3 cups chicken broth (see recipe)
- 1 15-ounce can hominy, drained and rinsed
- 1 large jalapeno pepper, seeded and minced
- Freshly ground pepper to taste
- 3 teaspoons cumin seeds, crushed
- ½ pork tenderloin, cut into 1/4-inch-thick slices
- ½ teaspoon olive oil
- 1 tablespoon chopped fresh cilantro
- Nutritional Information
Nutritional analysis per serving (4 servings)
365 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 23 grams protein; 46 milligrams cholesterol; 1687 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Combine the rice, water and 1/2 teaspoon of salt in a medium saucepan and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat and let stand for 10 minutes. Meanwhile, cook the okra according to the package directions.
- Place the chicken broth in a large saucepan over medium heat. When hot, stir in the rice, okra, hominy, jalapeno, 1 teaspoon of salt and pepper. Lower heat.
- Combine the cumin seeds, 1/4 teaspoon of salt and pepper. Flatten the pork slices with the palm of your hand and coat each slice on both sides with the spice mixture. Brush a medium-size nonstick skillet with the olive oil and place over medium-high heat. When hot, add the pork and cook just until cooked through, about 45 seconds per side. Remove pork from the pan and julienne it.
- Divide the soup among 4 bowls. Top with the pork and sprinkle with cilantro. Serve immediately.
45 minutes
Dining and Cooking