Restaurant cost $7.50
To make $3.83
Time-Saving Tip: This makes enough for six healthy servings. Making slightly larger portions at dinner and refrigerating the extras for the next day's lunch can save precious time in the morning.
- Portion size 6 servings
- Credits : Canadian Living Magazine: April 2009
MethodMexican Rice: In food processor, puree together tomatoes, onion and garlic until very smooth. Set aside.
In saucepan, heat oil over medium heat; cook rice, stirring, until lightly golden, about 5 minutes.
Stir in tomato mixture and salt; cook, stirring, for 4 minutes.
Add 1-1/2 cups (375 mL) water; bring to boil. Reduce heat, cover and simmer until rice is tender and no liquid remains, about 15 minutes. Let stand for 5 minutes. Fluff with fork. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Meanwhile, in large skillet, cook pork over medium-high heat, breaking up with spoon, until no longer pink; drain off any fat.
Add onion, garlic, cumin, oregano and salt; cook over medium heat, stirring occasionally, until onion is softened, about 6 minutes.
Add beans, salsa and chopped green chilies; simmer for 5 minutes. Add coriander; cook for 1 minute. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Guacamole: Halve and pit avocado; scoop flesh into bowl. Add lime juice, green onion, salt and pepper; mash until slightly chunky.
Spoon pork mixture over rice; top with guacamole.
Nutritional facts Per serving: about
- Sodium 845 mg
- Protein 24 g
- Calories 487.0
- Total fat 17 g
- Potassium 910 mg
- Cholesterol 46 mg
- Saturated fat 5 g
- Total carbohydrate 60 g
- Iron 24.0
- Folate 40.0
- Calcium 8.0
- Vitamin A 6.0
- Vitamin C 40.0