fiesta pork over yellow rice

14 Jun

rachael ray almost never disappoints.  this pork dish was quick and easy and filling.  the husband loved it.  i thought it could use more seasoning and flavor.  next time i’ll add cumin, garlic and maybe some other stuffs.  i did add a can of black beans to the veggies which was a good addition!   i served this over vigo yellow rice..




  • 3 tablespoons extra-virgin olive oil
  • One 1 1/4-pound boneless pork loin, halved lengthwise and thinly sliced crosswise  (i used 4 boneless pork chops)
  • 1 tablespoon chili powder
  • Salt and pepper
  • 2 cups frozen bell pepper strips, thawed and patted dry
  • 1 bunch scallions, green portions thinly sliced, white portions finely chopped
  • 1 1/2 cups frozen corn kernels, thawed  (i didnt thaw – just threw them in)
  • 1 can of black beans, rinsed


  1. In a large skillet, heat 2 tablespoons olive oil over high heat, swirling to coat the pan. Add the pork to the skillet in an even layer and season with the chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until just brown all over, 2 to 3 minutes. Transfer the pork and any juices to a plate. Add the remaining 1 tablespoon olive oil, the bell peppers, corn, black beans and finely chopped scallions to the skillet and cook, stirring, until crisp-tender, about 2 minutes.
  2.  Return the pork and any juices to the skillet and cook, stirring, until heated through, about 1 minute. Stir in the sliced scallions.

One Response to “fiesta pork over yellow rice”


  1. fiesta pork over black beans & rice – townie « Town Mouse and Country Mouse - February 24, 2012

    […] made this dish originally back in june and had said next time i would make some changes — so this time i […]

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