Recipe: Pork and Beans with Spanish Rice (one-pan, using pork tenderloin)

PORK AND BEANS WITH SPANISH RICE

"Here's my pan-prepared twist on pork and beans, done with a Latin-inspired hand. Dramatic black beans, cumin, and jalapeno peppers elevate the dish to a whole new level. In place of fatback or bacon, I use that tender "other white meat," lean pork loin. And the Spanish flavored rice makes this a complete hearty meal in a single pan."

2 tablespoons extra-virgin olive oil, divided use
1 small pork tenderloin (about 12 ounces) cut into 1/2-inch cubes
1 small onion, sliced
1 large clove garlic, crushed through a press
1 cup long-grain white rice
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 1/2 cups canned plum tomatoes, broken up with a fork
1 to 2 tablespoons minced fresh jalapeno peppers, to taste
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (16-ounce) can black beans, rinsed and drained

Heat 1 tablespoon oil in nonstick skillet over medium-high heat. Add pork; cook, tossing and stirring, until meat loses its pink color, 3 to 5 minutes. Remove to a bowl.

Heat remaining 1 tablespoon oil in the same pan. Add onion and garlic; cook, stirring occasionally, until softened, 3 to 4 minutes.

Add rice to pan; cook, stirring, for 1 minute.

Return meat to pan. Add chicken broth, tomatoes with their juices, jalapeno peppers, cumin, salt and black pepper. Bring to a boil. Reduce heat to low, cover and cook until pork is tender and most of the liquid is absorbed, 18 to 20 minutes.

Stir in beans; simmer for a few minutes to heat through.

Makes 4 servings
Source: A Man and His Pan by John Boswell