Ingredients
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1/4 cup plus 1 tbsp olive oil, divided
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1 small yellow onion, roughly chopped
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1/4 cup fresh cilantro, plus more to garnish
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6 cloves garlic
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1 tsp dried oregano
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1/2 tsp cumin
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1 cup orange juice
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2 limes, juiced
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4 thin-sliced boneless pork chops
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1 1/2 cups water
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1 cup long-grain brown rice
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1 (15.5 oz) can low-sodium black beans, drained and rinsed
Steps
1
In a food processor or blender, pulse ¼ cup oil, onion, cilantro, garlic, oregano, and cumin until finely chopped. Season with salt and pepper. Add the orange juice and lime juice and pulse a few times to combine. Reserve ¾ cup marinade. Add remaining marinade to a resealable plastic bag. Pat the pork dry and add to bag. Seal bag and massage pork to coat. Refrigerate 1 hour or up to overnight.
2
In a medium pot, bring the water and ½ cup reserved marinade to a boil on high. Add the rice and beans. Season with salt and pepper. Cover and reduce heat to low. Simmer 45 min. Remove from heat and let stand, covered, 5 min. Fluff rice with a fork.
3
When rice is almost done, remove pork from marinade and pat dry. Season with salt and pepper. In a 12-inch nonstick skillet, heat remaining 1 tbsp oil on medium-high. Add pork and cook 4 min. per side, until cooked through. Serve pork with rice and beans. Drizzle with remaining ¼ cup marinade and garnish with more cilantro, if desired.
