Friday, February 10, 2012

Foodie Fridays: Hearty & Healthy

Hey Humble Readers...

Any fun plans for you all this weekend?  Doing anything special?  Maybe some early Valentine's Day events on your agenda?

This has become a bit of a family focussed weekend for us.  My dad often has to travel for work, and he just happens to be in our area this weekend.  He's going to be coming for dinner and to see his granddaughter (not that my Beloved and I really matter... lol) tomorrow, and then on Sunday we'll be heading to the Wee Little Town Down South to visit my Beloved's mom.  Throw in the church, usual grocery shopping and errands... well, we'll be a tad busy. 

This week's recipe is adapted from a Better Homes & Gardens recipe.  The original recipe called for instant rice, but I really don't like instant rice of any sort, but especially instant brown rice (ick).  It was also supposed to be baked in the oven, but with using long grain rice, it needed to be on direct heat.  Don't be put off by the long list of ingredients.  It's super easy to assemble, and really worth it.

Pork & Green Chiles Skillet

1 lb boneless pork (I use two thick cut pork chops), cubed
2 cans diced green chiles (minimum... I actually use 3)
1 can black beans, rinsed and drained
1 can diced tomatoes
1 green bell pepper, diced
1 med onion, diced
1 cup frozen kernel corn
1 can cream of chicken soup
2 garlic cloves, minced or grated
1 cup long grain bown rice
1/2 cup chicken stock
2 tbsp ground cumin
1 tbsp chili powder
1/3 cup shredded cheddar (optional)
Olive oil

In a skillet with a tight fitting lid, brown the pork in a small amount of olive oil.  Add diced onion and saute slightly, until softened.  Add green chiles, tomatoes, black beans, green pepper, corn, soup, stock, garlic, cumin, and chili powder.  Stir to combine.  Bring to a slow simmer.  Stir in rice.  Cover and reduce heat to med-low and allow to simmer for 45-60 minutes (start checking it at about 40 minutes to see if the rice is done).  When rice is tender, top with shredded cheese and allow to melt.  Serve with a garden salad.

It's not a quick dinner, but it's tasty and relatively healthy.  It's really good on a cold night when you need something to stick to your ribs. 

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