Prep 40 mins
Cook 15 mins
I noticed this recipe on the back of a box of Texmati rice last week when I was making some for another purpose. I tried it tonight, and it's very tasty. I used 1 Tbl. of Texas style chili powder, added some coarsely chopped mild green chilies, used frozen sweet corn, but kept everything else the same. Also had some Queso Fresca cheese to top it with. Real different flavor! (for me anyway!)
- 1 -2 tablespoon oil
- 1 pork tenderloin, trimmed,thinly sliced and cut into one inch strips
- 1 -2 tablespoon chili powder
- 1 -2 bunch green onion, cut into 1 inch pieces
- 1 clove garlic, minced (or more)
- 1 can black beans, drained and rinsed
- 1 cup chopped cilantro
- 1 pint cherry tomatoes, sliced in half
- 1 cup whole kernel corn, drained if using canned
- 1 tablespoon lime juice
- 1⁄4 teaspoon salt
- 3 cups cooked texmati rice
- Heat the oil in a large skillet or wok.
- Stir-fry pork with chili powder until lightly browned.
- Remove with slotted spoon and set aside.
- Add onions and garlic to drippings; stir-fry 30 seconds.
- add remaining ingredients except rice; stir fry 2-3 minutes.
- Stir in pork; heat through.
- Serve over hot Texmati rice.
"This is the best thing you have made in a long time, Mom" my teenagers told me!!! The color is just beautiful and makes a beautiful presentation. I gave the kids the option to put this stir-fry into a soft shell taco. They added cheese, lettuce, sour cream. The only change I made was to marinate my pork prior to stir frying but I didn't really think about doing that until about 1 hr. before supper, so next time, I will marinate the pork 3-6 hours. I think the meat would be great grilled too, and then added to the black bean mixture. Found this recipe as a result of MEP's Cookathon. RIP MEP.
Subbed half white/half Basmati for Texmati. Reviewed for MEP's Cookathon. RIP, Meppie