One of my favorite comfort food is anything using garbanzo beans. They are creamy yummy and super nutritional. I usually make a couple of entrée dinners using this great bean every week.
Approx. Prep and Cook Time: 30 Minutes
Approximate Cost: $11.29 or $5.65 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
1 ½ c. of pork tenderloin (after is cut in 1” pieces) ($3.25)
1 c. Basmati Rice Medley ($2.00)
1 can 15.oz. chickpeas (.99)
1 shallot (.25)
4 large garlic cloves (.15)
2 tsp. AdoboChón (1 for the rice and ½ for the pork, ½ for chickpeas) (.25)
1 Sazón envelope (.25)
1 c. Basmati Medley Rice (.80)
3 c. Chicken stock (2 c. for the rice and 1 c. for the garbanzo) ($1.50)
2 tbsp. Angie’s basting oil (1 for the rice and 1 for the pork) (.60)
1 avocado ($1.25)
Season the pork tenderloin pieces with ½ tsp. AdoboChón, 1 tbsp. of basting oil, the chopped shallot and garlic. Stir well, refrigerate.
Meantime, to cook the Basmati Rice Medley, combine 2 c. chicken stock, 1 tsp. AdoboChón, and 1 tbsp. of my basting oil in med-size saucepan.
Bring to a boil, stir to blend, cover, reduce the heat to low and cook for 20 minutes.
While the rice cooks, briefly pan-sear the pork tenderloin pieces in a med-size skillet, in their own marinate over medium, do not over cooked.
Add the garbanzo beans, Sazón, ½ tsp. AdoboChón and 1 c. chicken stock.
Cover, reduce heat to low and cook for 10 minutes.
To plate this meal, slice the avocado and garnish with ½ tsp. of crushed dry basil.
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.