My Publix

Loading...

Find a Store

Advanced Search

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Simple Meals

Spanish-Style Pork Cutlets With Chorizo Garbanzo Bean Rice

Servings:
Makes 4 Servings
Total Time:
20 minutes
Active Time:
20 minutes

Cooking Sequence


-- Prepare pork - 10 minutes

-- Prepare rice; serve - 10 minutes



Cooking Instructions

Spanish-Style Pork Cutlets With Chorizo Garbanzo Bean Rice

Ingredients

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

Prep


-- Chop culantro, green onions, and banana peppers.

-- Slice chorizo.



Steps


1. Preheat large sauté pan on medium-high 2-3 minutes. Season both sides of cutlets with chili powder. Place oil in pan, then add pork; cook 2-3 minutes on each side or until browned. (Remove pan from heat.)

2. Transfer pork to serving dish; top with banana peppers, culantro, and cheese. Cover and set aside.

3. Reduce heat to medium-low. Place chorizo, garbanzo beans, and rice in same pan; cook and stir 2-3 minutes or until hot. Stir in green onions. Serve.



Aprons Advice


-- Complete your meal with a Caesar salad, sliced avocado, Cuban bread, and custard for dessert.

-- This recipe can be made with breaded cubed beef steaks.


Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

Spanish-Style Pork Cutlets With Chorizo Garbanzo Bean Rice

CALORIES (per 1/4 recipe) 760kcal; FAT 39g; CHOL 155mg; SODIUM 1190mg; CARB 62g; FIBER 5g; PROTEIN 39g; VIT A 10%; VIT C 10%; CALC 25%; IRON 20%