1 pound pork tenderloins trimmed cut into 1/2-inch pieces
2.5 tablespoons juice of lime fresh
1 tablespoon olive oil extra-virgin divided
0.3 cup onion finely chopped
1 teaspoon oregano fresh chopped
3 tablespoons queso fresco crumbled
2 serrano chiles minced seeded
1 cup water
32 ounce frangelico fat-free
Equipment
frying pan
dutch oven
Directions
Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Brown pork on all sides.
Remove from pan.
Heat remaining 1 1/2 teaspoons oil in pan, scraping pan to loosen browned bits.
Add rice, onion, garlic, and chiles; saut 3 minutes or until onion is tender.
Add pork, 1 cup water, oregano, broth, and beans; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in cilantro, juice, salt, and pepper; simmer 2 minutes. Top each serving with cheese, avocado, and chips.