Southwest Pork in Black Bean Sauce

This is a recipe I found in Southern Living and made it once....then lost the magazine in the PILES that I have. He has forced me to got through all of my magazines cuz he is throwing them all away. Well, now I have Zaar so I can safely keep all of the recipes we really enjoyed.....and I can't loose them in piles of stuff, LOL! Serve with flour tortillas and lime wedges. NOTE: This can be made a little less spicy if you substitute a can of regular diced tomatoes for 1 of the cans of tomatoes with chilies.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1 -1 1⁄2 lb boneless pork loin chop
• 1  tablespoon ground cumin
• 1  teaspoon chili powder
• 1  teaspoon  garlic salt
• 1  teaspoon paprika
• 2 (10 ounce) cans diced tomatoes with green chilies
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (8 ounce) can whole kernel corn, drained
• 1  tablespoon  vegetable oil
• 1  small red onion, diced
• 1  cup  instant rice, uncooked
• 1  cup cheddar cheese, shredded
• 2  tablespoons fresh cilantro, chopped
•  flour tortilla
•  lime wedge

Directions

1. Cut pork into 1/2-inch cubes.
2. Combine cumin, chili powder, garlic salt, and paprika in a large zip top bag. Remove 2 teaspoons of the cumin mixture, and reserve.
3. Add the pork to the bag, seal and shake to coat. Set aside.
4. Stir together reserved 2 teaspoons cumin mixture, diced tomatoes with chilies, black beans, and corn in a large bowl.
5. Heat vegetable oil in a large skillet over medium-high heat. Add the pork and the red onions, and sauté 6-8 minute or until pork is browned all over.
6. Stir in the tomato mixture and bring to a boil.
7. Stir in the rice, cover and remove from heat. Let stand 5 minute.
8. Sprinkle evenly with the shredded cheese and cilantro.
9. Serve with flour tortillas and lime wedges.
10. Enjoy!