Latin-Style Pork with Yellow Rice

Ingredients

• 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

Steps

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.