Pork, Black Bean and Rice Stew

READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs pork tenderloin, cut into 1/2-inch cubes
  • 2
    tablespoons oil, divided
  • 3 34
    cups water
  • 1
    (7 ounce) package ZATARAIN'S® Black Beans and Rice
  • 1
    cup frozen corn, thawed
  • 2
    tablespoons chopped cilantro
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DIRECTIONS

  • Pat pork dry. Heat 1 tablespoon of the oil in large skillet or Dutch oven on medium-high heat. Add 1/2 of the pork; cook and stir 3 minutes or until browned. Remove pork from skillet. Repeat with remaining pork, adding remaining 1 tablespoon oil as needed. Remove pork; set aside.
  • Pour water into same skillet; bring to boil. Stir in Rice Mix. Return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally.
  • Stir in pork and corn. Cook 5 minutes longer or until heated through. Remove from heat. Let stand 5 minutes. Stir in cilantro.
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