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Publix Simple Meals

Spanish-Style Pork Cutlets With Chorizo Garbanzo Bean Rice

Total Time:
20 minutes
Active Time:
20 minutes

Cooking Sequence

-- Prepare pork - 10 minutes

-- Prepare rice; serve - 10 minutes

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 cured chorizo sausage, thinly sliced

1 teaspoon chili powder

2 tablespoons canola oil

1 1/2 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


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

-- Slice chorizo.


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.

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Spanish-Style Pork Cutlets With Chorizo Garbanzo Bean Rice

CALORIES (per 1/4 recipe) 750kcal; FAT 40g; SAT FAT 12g; TRANS FAT 0g; CHOL 170mg; SODIUM 1280mg; CARB 57g; FIBER 5g; SUGARS 4g; PROTEIN 42g; VIT A 15%; VIT C 10%; CALC 25%; IRON 25%

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