INGREDIENTS:Vegetable spray as needed
4 ½ cups chopped onion
1 ½ cups chopped green pepper
3 to 6 jalapeño peppers, veins and seeds discarded, minced
24 cloves garlic, minced
6 cans (13 ¾ oz) low sodium chicken broth
6 cups converted rice
6 cans (15 oz.) red kidney or black beans, drained and rinsed
1 ½ cups fresh parsley, minced
24 small loin pork chops, boneless
Vegetable oil as needed
6 large plantains, ripe
Yield: ¾ cup
3 Tbsps. onion powder
3 Tbsps. garlic powder
2 Tbsps. dried thyme leaves
1 Tbsp. ground allspice
1 Tbsp. ground ginger
1 Tbsp. cayenne pepper
1 Tbsp. black pepperDIRECTIONS:1. For jerk seasoning: Combine all ingredients; set aside.
2. For rice and beans: Spray pot with cooking spray; heat over medium heat until hot. Sauté onion, green and jalapeño peppers and garlic until tender. Stir in 2 Tbsps. jerk seasoning; cook 1 minute.
3. Stir in chicken broth and rice; heat to boiling. Reduce heat and simmer, covered, until rice is tender, about 25 minutes. Stir in beans and parsley during last 5 minutes of cooking time.
4. Rub remaining jerk seasoning into both sides of pork. Spray skillet with cooking spray; heat over medium heat until hot. Cook pork over medium to medium-low heat until well-browned and no longer pink in the center, about 7 minutes per side.
5. Heat ½ inch vegetable oil in skillet until hot; fry plantains until golden, about 2 minutes. Drain on paper towels.
6. To serve: Spoon rice and bean mixture on plate; arrange pork chop and plantains on top.NUTRITIONAL INFORMATION: Calories 244 (190.8% from fat); Fat 21.2g; Protein 24.7g; Carbohydrates 53.5g; Sodium 121mg; Cholesterol 73mg; Fiber 3.7g
SERVINGS:24 servingsFrom:Recipe from Northarvest Bean Growers Association