Chipotle-Lime Pork with Rice and Black Bean Pilaf

My friend, Kathy, passed on these two recipes - they were both delicious!

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Chipotle-Lime Pork

4 pork chops (I used pork loin chops)

1 tsp oregano

1/4 c olive oil

chopped parsley

2 chipotles canned in adobo, chopped, seeds removed

2 minced garlic cloves

2/3 c. lime juice

1/2 tsp salt

1/2 tsp pepper

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Combine all ingredients and pour over pork. Marinate 4-24 hours. Remove from marinade and grill. Per Kathy's suggestion, I boiled the marinade and used it as a sauce.

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Rice and Black Bean Pilaf - from Ellie Krieger (Food Network)

1 cup brown rice

2 1/4 cup low sodium chicken broth

1 tablespoon olive oil

1 small onion, diced (1 cup)

2 cloves garlic, minced

2 teaspoons fresh oregano or 1 teaspoon dried

1 stalk celery, finely diced

1 large carrot, finely diced

1 teaspoon ground cumin

1/2 teaspoon dried chili flakes

1 (15.5 ounce) can low sodium black beans, drained and rinsed

2 teaspoons finely chopped parsley leaves

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Place rice and chicken broth in saucepot and bring to boil. Reduce heat and cook rice, covered, until tender and all liquid is absorbed, 30-35 minutes. Remove from heat, uncover, and fluff with fork.

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Heat oil in saute pan over medium high heat. Add onions and cook until they are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin, and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until warmed through, about 2 minutes.

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Combine black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley.