Main dishes

Pork Cutlets Stuffed with Black Beans and Rice

Pork Cutlets Stuffed with Black Beans and Rice recipe

photo by:

kraft

Es muy rica, facil y rapida de hacer, a mi esposo le encanto. Yo cambie el cerdo por carne de res y quedo magnifico, es mas hoy la vuelvo hacer. La recomiendo

posted by

cavita1

on 3/19/2008

time

prep:

10 min

total:

35 min

servings

total:

6 servings, one roll-up each

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What You Need

green onions, sliced, divided

cup cold cooked rice

can (15 oz.) black beans, drained, divided

oz. VELVEETA®, cut into 1/2-inch cubes

thin pork cutlets (1-1/2 lb.)

cup chicken broth

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

tsp. oil

Make It

RESERVE 3 Tbsp. of the onions for garnish. Combine remaining onions with rice, 1/3 cup of the beans and the VELVEETA; set aside. Spoon about 1/3 cup of the rice mixture down center of each cutlet; roll up tightly.

HEAT oil in large nonstick skillet on medium-high heat. Add meat roll-ups, placing seam-side down in skillet; cook 8 to 10 min. or until browned on all sides, turning occasionally. Meanwhile, place remaining beans, broth and sour cream in blender; cover. Blend until smooth.

REARRANGE meat roll-ups if necessary so roll-ups are seam-side down. Cover with bean sauce. Reduce heat to medium; simmer 15 min. or until sauce is thickened and meat is cooked through. (Do not let sauce boil.) Sprinkle with the reserved onions.