Pork and Black Bean Rice Skillet
A zesty and hearty Latin-inspired skillet with spiced ground pork, black beans, and fluffy white rice, served with fresh cilantro and a dollop of sour cream.
- Prep: 10 min
- Cook: 18 min
- Total: 28 min
- Servings: 2
- Cuisine: Latin
- Difficulty: Easy
- Cost: $3.76/serving
Dietary
- Gluten-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Sugar
- High-Protein
- High-Fiber
Tags
- budget-friendly
- one-pot
- quick
- savory
Ingredients
- 1 tablespoon olive oil
- 0.5 yellow onion (medium, chopped)
- 2 clove garlic (minced)
- 0.5 pound ground pork
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 1 can black beans (15-ounce, rinsed and drained)
- 0.5 cup chicken broth
- 2 cup white rice (cooked)
- 2 tablespoon lime juice
- 0.75 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
- 0.25 cup fresh cilantro (chopped)
- 2 tablespoon sour cream
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1/2 chopped yellow onion and cook until softened, about 3 minutes.
- Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
- Add 1/2 pound ground pork, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat.
- Stir in 1 teaspoon ground cumin and 1/2 teaspoon chili powder. Cook for 1 minute.
- Add 1 can rinsed and drained black beans and 1/2 cup chicken broth. Bring to a simmer and cook for 5 minutes.
- Stir in 2 cups cooked white rice and 1 tablespoon lime juice. Cook until heated through, about 2-3 minutes. Season with salt and black pepper to taste.
- Serve the pork and black bean rice skillet immediately. Garnish with chopped fresh cilantro and a dollop of sour cream if desired.
Notes
You can add a pinch of cayenne pepper for extra heat if you like it spicier. This dish is also great with a squeeze of fresh lime.
Nutrition (per serving)
- Calories: 610
- Protein: 37 g
- Carbohydrates: 65 g
- Fat: 21 g
- Fiber: 10 g
- Sodium: 890 mg
- Saturated Fat: 7 g
- Sugar: 3 g
- Cholesterol: 70 mg