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Recipe: Southwest Skillet Dinner
1 tsp McCormick Chili Powder
1 tsp McCormick Ground Cumin
1 tsp McCormick Cayenne Pepper
1 tbsp McCormick Chopped Onion
2 tsp canola oil
1 14-1/2 (wgt) can light & fat free chicken broth
1 cup raw white rice
2/3 cups diced green or red pepper
1 cup fresh (or canned) diced tomato
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Havarti cheese
1 lb boneless pork loin
1. Cut pork loin into bite size pieces, about 3/4 inch square
2. Combine the chili powder, cumin, cayenne pepper, and onion in a large zipper storage bag; shake well
3. Add pork to zipper storage bag, and shake well to coat meat evenly
4. Add oil to large skillet, and warm the oil over medium heat.
5. Add coated pork cubes to skillet, cook until brown, turning pork cubes several times so they cook evenly.
6. Lower heat and add diced pepper, chicken broth, and rice.
7. Bring mixture to boil over medium heat, stirring occasionally. Lower heat, cover and simmer for 15-20 minutes until rice is done and liquid is absorbed.
8. Top with cheeses and diced tomatos and cover until cheese melts.
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