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Latin-Style Pork with Yellow Rice

Latin-Style Pork with Yellow Rice
Total Time:
50 minutes
Active Time:
15 minutes


2 large red (or yellow) bell peppers, sliced
2 large yellow onions, sliced
2 lb pork tenderloin
2 tablespoons canola oil, divided
1 teaspoon kosher salt
1/2 teaspoon pepper
3 tablespoons chopped garlic
1 (14.5-oz) can fire-roasted diced tomatoes, undrained
1 tablespoon capers
1/2 cup sliced green olives with pimientos
3 tablespoons ground cumin, divided
1/4 teaspoon ground cinnamon
1 (10-oz) package yellow rice mix
1 cup frozen peas


  1. Cut bell peppers and onions into 1/2-inch-thick slices. Cut pork into thirds.
  2. Preheat large stockpot on medium-high 2–3 minutes. Place 1 tablespoon oil in pot and season pork with salt and pepper; cook pork 2–3 minutes, turning occasionally, until browned. Remove pork and set aside.
  3. Reduce heat to medium-low. Add peppers, onions, and garlic; cook 3–4 minutes, stirring occasionally, or until lightly browned. Stir in tomatoes, capers, olives, 2 tablespoons cumin, and cinnamon. Return pork to pot and cover; simmer 30 minutes until pork is 195°F (for shredable).
  4. Prepare rice following package instructions (using remaining 1 tablespoon each oil and cumin); stir in peas during last 1 minute of cooking. Shred pork; serve pork mixture over rice.

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Nutritional Information

Amount per 1/8 recipe serving: Calories 360, Total Fat 9.00g, Sat Fat 1.50g, Trans Fat 0.00g, Chol 60mg, Sodium 390mg, Total Carb 41g, Fiber 3.00g, Sugars 6g, Protein 28g, Calc 4%, Vit A 40%, Vit C 140%, Iron 20%

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