End of the week. What’s in the cupboard? Fridge? Kazmati rice. Can of black beans. Canned whole tomatoes. Leftover pork chop. Onion. A zucchini.
In a small saucepan sauté 3/4 cup rice in a little olive oil. Season with 1/4 tsp. turmeric, 1/4 tsp. cayenne. Stir. Add 1 1/2 cups chicken broth, stir, bring to boil. Cover and simmer for 15-20 minutes.
In a large fry pan, in a little olive oil, sauté chopped onion, pork chop, zucchini until browned. Season with garlic powder, cracked black pepper to taste. Add can of black beans, drained. Stir. Add can of whole tomatoes, drained and chopped. Stir over high heat, then cover and turn to low.
When rice is cooked, fluff and add to fry pan. Stir. Add a little more chicken broth and simmer covered until ready to eat.
Serve with jalapeños, or mixed olives, or sliced lime as garnish.