You'll love the spices in this recipe!

Ingredients

*1 1/2 C. dry white rice
*1 lb. pork loin
*1 med. yellow onion
*2 C. canned pinto beans
*2 Tbs. olive oil
*1/4 tsp. garlic powder
*3/4 C. canned tomato paste
*2 tsp. salt
*1/2 tsp. dried oregano
*1/2 tsp. ground cumin
*1 1/2 tsp. medium-hot red chili powder

Directions

Bring 3 cups of water to a boil in a medium pot. Add rice and boil for 5 minutes.  Reduce temperature to medium-low and simmer for 20 minutes.  Drain off excess water.  Cut pork into thin slices.  Peel onion and cut into 1/4-inch pieces. Rinse and drain pinto beans.  Heat oil to medium temperature in a large frying pan. Add the pork and cook until browned.  Add onions, garlic powder, salt, oregano, cumin, and chili powder.  Saute lightly until onions are soft and clear, but not brown.  Stir in tomato paste and 1 cup water. Turn heat to low. Cover and simmer for 30 minutes.  Turn heat to low.  Cover and simmer for 30 minutes.  Add beans and stir lightly.  Cover and simmer for 15 minutes more. Stir in rice. Cook, uncovered, for 10 minutes.

For more Mexican recipes and other ethnic cuisines, visit http://www.recipe4living.com/recipes/global_cuisines!