Okra, Rice and Hominy Soup

• 23 cup Basmati rice
• 1 1/4 cups water
• 1 3/4 teaspoons salt
• 1 10-ounce package frozen cut okra
• 3 cups chicken broth
• 1 15-ounce can hominy, drained and rinsed
• 1 large jalapeno pepper, seeded and minced
• Freshly ground pepper to taste
• 3 teaspoons cumin seeds, crushed
• 1/2 pork tenderloin, cut into 1/4-inch-thick slices
• 1/2 teaspoon olive oil
• 1 tablespoon chopped fresh cilantro

1. Combine the rice, water and 1/2 teaspoon of salt in a medium saucepan and bring to a boil.
2. Reduce heat, cover and simmer for 15 minutes.
3. Remove from heat and let stand for 10 minutes.
4. Meanwhile, cook the okra according to the package directions.
5. Place the chicken broth in a large saucepan over medium heat.
6. When hot, stir in the rice, okra, hominy, jalapeno, 1 teaspoon of salt and pepper.
7. Lower heat.
8. Combine the cumin seeds, 1/4 teaspoon of salt and pepper.
9. Flatten the pork slices with the palm of your hand and coat each slice on both sides with the spice mixture.
10. Brush a medium-size nonstick skillet with the olive oil and place over medium-high heat.
11. When hot, add the pork and cook just until cooked through, about 45 seconds per side.
12. Remove pork from the pan and julienne it.
13. Divide the soup among 4 bowls.
14. Top with the pork and sprinkle with cilantro.
15. Serve immediately.

basmati rice, water, salt, okra, chicken broth, hominy, jalapeno pepper, freshly ground pepper, cumin seeds, pork tenderloin, olive oil, fresh cilantro

Taken from cooking.nytimes.com/recipes/8509 (may not work)