Servings: 4 / Prep time: 10 mins / Cook time: 25 mins

Melissa Havemann

Ingredients

  • 2 tbsp olive oil
  • 1 cup rice
  • 2 cups chicken broth
  • 1 ½ cup cilantro, chopped
  • 1 tbsp olive oil
  • 1lb pork stew meat, chopped in small pieces (or pork should cut in small bite size pieces)
  • ½ tsp cumin
  • ½ tsp ground coriander
  • 1 jar Mölli Mexico City cooking sauce
  • ¾ cup sour cream
  • ½ cup cilantro, chopped
  • Salt and Pepper
  • 1 Avocado, sliced
  • Flour tortillas

Directions

  1. Heat olive oil in a pan over medium high heat, add rice and stir to coat. Continue cooking rice until opaque and slightly toasted. Add the chicken stock and cilantro. Reduce heat to low and simmer for 20 minutes.
  2. While the rice cooks, heat olive oil in another skillet and brown the pork meat and season with cumin and ground coriander. Once browned add Mexico City Cooking Sauce. Simmer for 5 minutes and add sour cream. Stir to combine. Simmer 5 more minutes and add cilantro. Season to taste with salt and pepper. Serve over cilantro rice with sliced avocado and flour tortillas. Provecho!