This is the main content.
Spanish-Style Pork Cutlets with Chorizo Garbanzo Rice
Recipes
Spanish-Style Pork Cutlets with Chorizo Garbanzo Rice
4 servings
20 minutes total

Ingredients

  • ¼ cup fresh culantro, coarsely chopped
  • 2–3 fresh green onions, coarsely chopped
  • ¼ cup banana pepper rings, chopped
  • 1 (3-oz) package cured chorizo sausage, thinly sliced
  • 1 ½ lb prepared Spanish-style pork cubed steaks
  • 1 teaspoon chili powder
  • 2 tablespoons canola oil
  • ½ cup shredded Monterey Jack cheese
  • 1 (16-oz) can garbanzo beans (chickpeas), rinsed/well drained
  • 1 (8.8-oz) pouch precooked white rice

Prep

    • Chop cilantro, green onions, and banana peppers.
    • Slice chorizo.

Steps

    1. Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of pork with chili powder (wash hands). 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, cheese, and cilantro. 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.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 750, Total Fat 40g, Sat Fat 12g, Trans Fat 0g, Chol 170mg, Sodium 1240mg, Total Carb 57g, Fiber 5g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 42g, Vitamin D 0%, Calc 25%, Iron 25%, Potassium 0%