Ingredients
For rice:
1 tbsp. olive oil
1 chopped onion
5 cloves chopped garlic
12 chopped baby carrots
1 chopped bell pepper
1 chopped jalapeno, seeded and stemmed
Chopped fresh ginger
1 cup brown rice
1/4 cup sour cream
2 cups chicken broth
2 handfuls kale
2 handfuls baby spinach
1 package Splenda
1 tbsp. chili sauce
1 tbsp soy sauce
Chopped fresh cilantro
For pork:
1/4 cup shelled salted pistachios
Red pepper flakes
Cumin
Black pepper
2 boneless pork cutlets
1 tbsp. olive oil
Fat-free half and half
1 tbsp. fish sauce
Preparation
Rice: Heat oil 1 min. Add onion, garlic, and carrot and saute 5 mins. Add remaining rice ingredients and bring to a boil. Simmer for 30 mins. Let sit while pork is cooking.
Pork: Pulse nuts, red pepper flakes, and cumin in food processor. Sprinkle pepper on pork and coat with nut mixture. Refrigerate pork while rice is cooking. When rice is finished, heat olive oil for 1 min. Cook pork for 2 mins on each side and remove from pan. Add half½ and fish sauce to pan and boil for 1 min. Reduce heat to low. Sprinkle black pepper on sauce. Add pork to pan to coat both sides of cutlet with sauce. Serve with rice.
