Gatorbek's Cuban Pork, Black Beans, and Yellow Rice

The cumin, lime, and cilantro combined with the kick of red pepper makes this a great, Cuban-style dish. Serve with some crusty bread, and you're good to go!

• Ready In: 30 mins
• Serves: 4

Ingredients

• Black Beans

• 2 (15 1/2ounce) cans black beans, NOT drained
• 1⁄4 cup  white onion, finely diced
• 2  teaspoons cumin
• 2  tablespoons fresh oregano, chopped (or sub 1 tsp dried if needed)
• 3  tablespoons fresh cilantro, chopped (only fresh or frozen, not dried!)
• 2  fresh garlic cloves, minced
• 1  tablespoon fresh lime juice

• Pork

• 1  lb pork, cut into 1 inch pieces (I buy pre-cut stew pork)
• 3  tablespoons olive oil
• 1⁄4 cup flour
• 2  teaspoons cumin
• 1  teaspoon dried oregano
• 1⁄4 teaspoon cayenne pepper (to taste)
• 1  teaspoon onion powder
• 1  teaspoon garlic powder

• Rice

• 1 (16 ounce) package yellow rice (I prefer Vigo)

Directions

1. Prepare yellow rice according to package directions.
2. To prepare the black beans, combine the first seven ingredients in a medium saucepan.
3. Bring just to a boil, then reduce heat to simmer on a back burner, stirring occasionally.
4. Meanwhile, heat olive oil in a heavy skillet over medium-high heat.
5. Combine remaining dry ingredients (flour, cumin, oregano, cayenne, onion powder, and garlic powder) in a 1 gallon zipper bag.
6. Add pork to bag and shake vigorously to coat.
7. Remove pork from bag and add to hot oil.
8. Brown on all sides, stirring until done.
9. Remove pork to a plate and turn off heat to skillet.
10. Pour black bean mixture into skillet to absorb pork drippings, stir gently until combined.
11. To serve, put a scoop of yellow rice on each plate, topped with a generous ladle of black beans.
12. Top with pork and garnish with lime wedge and sprig of cilantro.
13. Serve with crusty bread.