Latin-Style Pork with Yellow Rice

Latin-style pork with yellow rice

Active Time

15 minutes

Total Time

50 minutes

Serving Size



  • 2 large red (or yellow) bell peppers
  • 2 large yellow onions
  • 2 lb pork tenderloin
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 tablespoons canola oil, divided
  • 3 tablespoons chopped garlic
  • 1 (14.5 oz) can diced, fire-roasted tomatoes
  • 1 tablespoon capers
  • ½ cup sliced green olives with pimientos
  • ¼ teaspoon ground cinnamon
  • 3 tablespoons ground cumin, divided
  • 1 (10 oz) package yellow rice mix
  • 1 cup frozen peas


  1. Cut bell peppers and onions into ½-inch-thick slices. Cut pork into thirds and season with salt and pepper (wash hands).
  2. Preheat large stockpot on medium-high 2–3 minutes. Place 1 tablespoon oil in pot, add pork, and cook 2–3 minutes, turning occasionally, until browned. Remove pork and cover to keep warm.
  3. Reduce heat to medium-low. Add peppers, onions, and garlic; cook 3–4 minutes, stirring occasionally, until lightly browned. Stir in tomatoes (do not drain), capers, olives, cinnamon, and 2 tablespoons cumin. Return pork to pot and cover; simmer 30 minutes or until pork is 195°F (for shreddable).
  4. Meanwhile, prepare rice following package instructions, using remaining 1 tablespoon each oil and cumin; stir in peas during last 1 minute of cook time. Shred pork and stir back into pot; serve pork mixture over rice.

Nutritional Information

Amount per ⅛ recipe serving: Calories 360, Total Fat 9g, Sat Fat 1.5g, Trans Fat 0g, Chol 60mg, Sodium 360mg, Total Carb 41g, Fiber 3g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 28g, Vitamin D 0%, Calc 4%, Iron 20%, Potassium 15%