Spanish-Style Pork Cutlets With Chorizo Garbanzo Bean Rice
1/4 cup fresh culantro, coarsely chopped
2–3 green onions, coarsely chopped
1/4 cup banana pepper rings, chopped
1 (3.5-oz) package chorizo sausage, thinly sliced
1 teaspoon chili powder
2 tablespoons canola oil
1 1/4 lb prepared Spanish-style pork cubed steaks
1/2 cup shredded Monterey Jack cheese
1 (16-oz) can garbanzo beans (chick peas), rinsed and well drained
1 (8.8-oz) pouch pre-cooked white rice
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Recipe Version pork0074