Recipe By : Mona
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Meat
Rice Salad
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
2 tablespoons lime juice
1 teaspoon oregano
1 teaspoon chili powder
4 boneless pork top loin chops -- 1" thick
2 1/4 cups chicken broth
1 cup long-grain white rice -- uncooked
2 avocados -- peeled
1 tablespoon lemon juice
1 medium tomato -- seeded and chopped
1 jalapeno pepper -- seeded and chopped *
2 tablespoons fresh cilantro
1 tablespoon onion -- finely chopped
1 head iceberg lettuce -- shredded
15 ounces black beans -- canned -- rinsed
and drained
1 cup sharp cheddar cheese -- shredded
11 ounces salsa
2 cups sour cream
sliced ripe olives and green onions
In a large, resealable plastic bag, combine the first four ingredients.
Add
pork chops. Seal and turn to coat; refrigerate for 8 hours or overnight,
turning occasionally. Drain, discarding marinade. Grill chops, uncovered,
over medium heat for 12-14 minutes or until juices run clear, turning
once.
Thinly slice pork; set aside
In a saucepan, bring broth to a boil; stir in rice. Return broth to a
boil.
Reduce heat; cover and simmer for 15 minutes or until rice is tender.
Cool.
Meanwhile, for guacamole, mash avocados with lemon juice. Stir in the
tomato, jalapeno, cilantro and onion.
In a 5 quart glass salad bowl, layer lettuce, beans, cheese, pork and
guacamole. Spread with salsa. Combine rice and sour cream; spread over
salsa. Garnish with olives and green onions.
*When Cutting or seeding hot peppers, use rubber or plastic gloves to
protect your hands. Avoid touching your face.
