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Main dishes

Pork Cutlets Stuffed with Black Beans and Rice

Pork Cutlets Stuffed with Black Beans and Rice recipe
photo by:kraft
time
prep:
10 min
total:
35 min
servings
total:
6 servings, one roll-up each
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What You Need

4
 green onions, sliced, divided
1
cup  cold cooked rice
1
can  (15 oz.) black beans, drained, divided
6
oz.  VELVEETA®, cut into 1/2-inch cubes
6
  thin pork cutlets (1-1/2 lb.)
1
cup  chicken broth
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
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.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad tossed with your favorite KRAFT Dressing.
Special Extra
Spice up the flavor by adding a chipotle pepper to the sauce ingredients before blending as directed.
Food Facts
Look for thinly sliced pork cutlets at the butcher.
K:54120v0E:107935

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