A crock pot, a rice cooker, and a few pantry staples can to ordinary ingredients into a healthy, filling meal that won't break the bank! This recipe can be endlessly varied (try bbq chicken with red beans and rice or a mediterranean chicken shawarma with great northern beans over red basmati rice) The ingredient list might seem long, but most of the ingredients should be on hand in a well-stocked pantry. Enjoy!


2 pounds lean pork loin
Garlic Powder
Sea Salt
2 cups Water
8 ounces diced green chiles
8 ounces tomato sauce
1/4 teaspoon Chili powder
1/4 teaspoon cumin
1/4 cup brown sugar
2 cups brown rice
6 cups water
1 tablespoon chicken stock (optional)
1/4 cup finely chopped fresh cilantro
3 tablespoons lime juice
28 ounces black beans (2 cans drained and rinsed)
olive oil
1 tablespoon minced garlic
2 teaspoons chicken stock (optional)
2 cups water
1 cup sliced green onions
1/2 dash chopped onion
1/2 tablespoon cumin
1/2 teaspoon chili powder


Step 1
Season the pork loin with garlic powder, salt, and pepper; add water and place in slow cooker on low for 3-4 hours. Shred pork and add remaining ingredients. Cook for an additional hour. Keep warm.

Step 2
Put rice, water, and chicken stock (optional) in rice cooker or cook on the stove top. When rice is done add cilantro and lime juice; mix well. Keep warm.

Step 3
Heat oil in sauce pan; add minced garlic, chicken stock, and chopped onion. Cook until soft (about 5 minutes). Add black beans and enough water to cover. Cook on medium high until bubbly. Keep warm.

Step 4
Spread 2/3 cup cilantro rice evenly on plate; top with 1/2 cup black beans (use slotted spoon so that you have beans but not liquid). Add 4 oz of sweet chile pork. Garnish with green onion. Serve while hot!