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Ingredients
⅔ cup Basmati rice
1 ¼ cups water
1 ¾ teaspoons salt
1 10-ounce package frozen cut okra
3 cups chicken broth
1 15-ounce can hominy, drained and rinsed
1 large jalapeno pepper, seeded and minced
Freshly ground pepper to taste
3 teaspoons cumin seeds, crushed
½ pork tenderloin, cut into ¼-inch-thick slices
½ teaspoon olive oil
1 tablespoon chopped fresh cilantro
Nutritional analysis per serving (4 servings)
54 grams carbs; 46 milligrams cholesterol; 369 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 6 grams fiber; 1241 milligrams sodium; 23 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the rice, water and ½ teaspoon of salt in a medium saucepan and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat and let stand for 10 minutes. Meanwhile, cook the okra according to the package directions.
- Step 2
Place the chicken broth in a large saucepan over medium heat. When hot, stir in the rice, okra, hominy, jalapeno, 1 teaspoon of salt and pepper. Lower heat.
- Step 3
Combine the cumin seeds, ¼ teaspoon of salt and pepper. Flatten the pork slices with the palm of your hand and coat each slice on both sides with the spice mixture. Brush a medium-size nonstick skillet with the olive oil and place over medium-high heat. When hot, add the pork and cook just until cooked through, about 45 seconds per side. Remove pork from the pan and julienne it.
- Step 4
Divide the soup among 4 bowls. Top with the pork and sprinkle with cilantro. Serve immediately.
Private Notes
Comments
We loved this! It was a bit salty, so will reduce next time, but there will definitely be a next time. New pantry/freezer staple.
Not really a soup. Consistency is like oatmeal but that up is a plus. Phil liked it.