Mexican Black Beans, Rice and Pork Chops
Ingredients
- 2 cup black beans, canned
- 1 cup brown rice, raw
- 1 medium onion
- 1 tablespoon grapeseed oil
- 1/4 cup water
- 1 can pineapple
- 1/4 cup soy sauce, low sodium
- 1/8 cup honey
- 2 tablespoon vinegar, rice
- 1/4 teaspoon ginger, ground
- 4 none pork chop, boneless
- 1 none cooking spray
Instructions
- Rinse and drain beans. Prepare rice as directed on the package.
- While rice cooks, thinly slice onion. Heat grapeseed oil in a large skillet over medium. Cook onions for 5-7 minutes. Reduce heat to medium-low and cook for 10 minutes.
- Add onions, 1 cup of the beans and water to a blender or food processor; puree. Return pureed beans to the skillet, add remaining 1 cup of whole beans, and cook over medium high until it begins to bubble. Set aside covered to keep warm.
- In a small bowl, whisk together 1/2 cup of juice from pineapple, soy sauce, honey, rice vinegar and ginger. Marinate pork chops in pineapple mixture for about 10 minutes.
- Spray a large skillet with cooking spray and heat over medium. Add pork to skillet and cook each side for 4-5 minutes, or until no longer pink. Meanwhile, pour marinade into a small sauce pan and bring to a boil, stirring to prevent sticking to pan.
- Serve pork drizzled with sauce, beans over rice, and pineapple on the side.
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Nutrition
Calories: 690kcal | Carbohydrates: 78g | Protein: 53g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 124mg | Sodium: 1128mg | Fiber: 11g | Sugar: 19g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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