Arroz con Chancho Recipe
A flavorful Peruvian-inspired rice and pork tenderloin one-pot dish replete with Peruvian peppers and healthy veggies!
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Ingredients
- 1 tablespoon olive oil - plus or minus
- 16 ounces pork tenderloin
- 1 teaspoon sea salt and fresh ground pepper
- 1 red onion - chopped
- 3 cloves garlic - minced
- 3 tablespoons ají panca paste
- 1 tablespoon ají mirasol paste
- 1 teaspoon ground turmeric
- 1 cup basmati rice
- 1 carrot - diced
- 1 bell pepper - diced
- 2 cups chicken broth
- 1 ají amarillo pepper - thinly sliced
- ½ cup frozen peas
- 1 cup shredded cabbage
- sea salt and fresh ground pepper - to taste
Instructions
- Pat the pork dry, and season with salt and pepper. Brown in a skillet with a tablespoon +/- olive oil over medium-high heat.
- Add the onion, garlic, turmeric, and ají pastes to the skillet. Add a little more oil if needed. Sauté one to two minutes until fragrant.
- Add the rice, carrots, and bell pepper. Sauté a minute or two before moving to the next step.
- Add the broth, peas, ají amarillo or other pepper, and cabbage. Cover, and simmer until rice is tender (about 20 minutes for basmati).
- Garnish with chopped cilantro and lime wedges as desired. Enjoy!
Notes
If you use a different variety of rice, be sure to check liquid ratio and cooking time.
Nutrition
Calories: 448kcal | Carbohydrates: 49g | Protein: 39g | Fat: 9g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com