1 Cup Rice
1 lb boneless pork chops, cut in to 1/2″ cubes (you can substitute chicken or ham if you prefer)
1 small onion, diced
2 tsp Garlic Olive Oil
2 Tbsp Cancun Rub, divided
1 15 oz can black beans, undrained.
1 14.5 oz can diced tomatoes (I like the fire-roasted)
2 green onions, chopped
2 Tbsp fresh cilantro leaves, chopped
Salt and Pepper to taste
Prepare rice according to package directions.
In a large sauté pan, heat the garlic olive oil over medium heat. Add the diced onion and cubed pork to the pan, stirring and cooking until onions are slightly softened and pork is no longer pink. Add 1 Tbsp of the Cancun Rub, salt, and pepper to the pan and stir until pork and onions are all well coated with seasonings.
Add the undrained can of black beans, the can of tomatoes, and the remaining Cancun Rub to the mixture. Stir intermittently until it pan starts to simmer. Allow pork and beans to simmer for 10 minutes. If the “sauce” on the beans seem too thick, you can add a couple tablespoons of water, until desired consistency is achieved.
Serve pork and beans over rice, and garnish with the chopped green onion and cilantro.
Rory says: You can also prepare this dish casserole-style. Add the uncooked rice and recommended amount of water, just after adding the beans and tomatoes to the sauteed onion and pork. Cook the rice right in the sauté pan, making sure to allow it to simmer, with the lid firmly on the pan, for 20 to 25 minutes. The rice will cook absorb the water as the rest of the ingredients heat through.