Ingredients

• 6 pork steaks, (1/2-3/4-inch thick), seasoned with salt and pepper
• 2 tablespoons corn oil, OR olive oil
• 4 cloves garlic , minced
• 1 small white onion, chopped
• 2 cups uncooked rice
• 4 plum tomatoes, chopped
• 2 medium jalapeno chiles, minced
• 3 cups chicken broth
• fresh cilantro, chopped

Directions

1. Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 minutes on each side. Remove from skillet and cover loosely with foil.

2. Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet.

3. Add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes.

4. Add tomatoes, jalapeño chiles and broth. Bring to boil; cover. Reduce heat to medium low and simmer 10 minutes.

5. Place pork on top of rice; cover. Simmer 8 or 9 minutes until internal temperature on a thermometer reads 145 degrees F.

6. Let stand 3-5 minutes before serving. Sprinkle with chopped cilantro if desired.

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