Yield: 4 servings
|1 pounds||Pork tenderloin, trimmed of all visible fat and cut into 1" cubes|
|½ cup||Chopped onions|
|2||15 oz cans black beans,|
|Drained and rinsed|
|14½ ounce||Can chicken broth|
|¼ teaspoon||Cayenne pepper|
|¼ cup||Chopped fresh cilantro|
|4 cups||Hot cooked (without salt or margarine) rice|
Spray nonstick saucepan or dutch oven with nonstick spray and heat until hot. Add pork and onion; cook and stir 8-10 minutes or until pork is no longer pink. Add beans, broth, and cayenne; mix well.
Bring to a boil. Reduce heat, simmer, uncovered, 10-15 minutes or until hot and flavors are blended. Stir in cilantro. Serve over rice.
Per serving: 540 cal., 42g pro., 65g carb., 13g fiber., 6g fat, 66mg chol., 380mg sod., 1020mg pot., 4½ starch, 3 ½ lean meat exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-07-95