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Recipe by: magui
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See below ingredients and instructions of the recipe
1 lb Pork tenderloin, trimmed 14 1/2 oz Can chicken broth
-of all visible fat and cut 1/4 ts Cayenne pepper
-into 1" cubes 1/4 c Chopped fresh cilantro
1/2 c Chopped onions 4 c Hot cooked (without salt
2 15 oz cans black beans, -or margarine) rice
Drained and rinsed
Spray nonstick saucepan or dutch oven with nonstick spray and heat
until hot. Add pork and onion; cook and stir 8-10 minutes or until
pork is no longer pink. Add beans, broth, and cayenne; mix well.
Bring to a boil. Reduce heat, simmer, uncovered, 10-15 minutes or
until hot and flavors are blended. Stir in cilantro. Serve over rice.
Per serving: 540 cal., 42g pro., 65g carb., 13g fiber., 6g fat, 66mg
chol., 380mg sod., 1020mg pot., 4 1/2 starch, 3 1/2 lean meat
exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 01-07-95
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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