Southwest Pork in Black Bean Sauce

• 1 -1 12 lb boneless pork loin chop
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic salt
• 1 teaspoon paprika
• 2 (10 ounce) cans diced tomatoes with green chilies
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (8 ounce) can whole kernel corn, drained
• 1 tablespoon vegetable oil
• 1 small red onion, diced
• 1 cup instant rice, uncooked
• 1 cup cheddar cheese, shredded
• 2 tablespoons fresh cilantro, chopped
• flour tortilla
• lime wedge

1. Cut pork into 1/2-inch cubes.
2. Combine cumin, chili powder, garlic salt, and paprika in a large zip top bag.
3. Remove 2 teaspoons of the cumin mixture, and reserve.
4. Add the pork to the bag, seal and shake to coat.
5. Set aside.
6. Stir together reserved 2 teaspoons cumin mixture, diced tomatoes with chilies, black beans, and corn in a large bowl.
7. Heat vegetable oil in a large skillet over medium-high heat.
8. Add the pork and the red onions, and saute 6-8 minute or until pork is browned all over.
9. Stir in the tomato mixture and bring to a boil.
10. Stir in the rice, cover and remove from heat.
11. Let stand 5 minute.
12. Sprinkle evenly with the shredded cheese and cilantro.
13. Serve with flour tortillas and lime wedges.
14. Enjoy!

pork loin chop, ground cumin, chili powder, garlic salt, paprika, tomatoes, black beans, whole kernel corn, vegetable oil, red onion, instant rice, cheddar cheese, fresh cilantro, flour tortilla, lime wedge

Taken from www.food.com/recipe/southwest-pork-in-black-bean-sauce-171185 (may not work)