• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Cha Cha Bowl

  • 4servings
  • 150minutes

Add to MenuAdd to Calendar

Source: www.cookingchanneltv.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds zucchini, shredded

  2. 1 large carrot, shredded

  3. 1/2 pineapple, chopped

  4. 1 large yellow onion, chopped

  5. 1/2 bunch cilantro, leaves chopped

  6. 1/2 teaspoon ground black pepper

  7. 2 ounces jalapeno peppers, chopped

  8. 3 ounces rice wine vinegar

  9. 3 ounces olive oil

  10. 1 teaspoon sugar

  11. 1 cup black beans, triple-washed

  12. 1 cup water

  13. 1 teaspoon chopped garlic

  14. Salt

  15. 1-ounce vegetable oil

  16. 1 cup medium-grain rice

  17. 2 cups hot water

  18. 1 tablespoon granulated garlic

  19. 1 tablespoon salt

  20. 4 arbol chiles

  21. 3 Guajillo chiles

  22. 3 ancho chiles

  23. 2 chipotle chiles

  24. 6 ounces white vinegar

  25. 6 ounces pineapple juice

  26. 5 ounces water

  27. 1 teaspoon black pepper

  28. 1/2 teaspoon sugar

  29. 1/4 yellow onion, chopped

  30. 2 cloves

  31. 1/4 piece cinnamon stick

  32. 2 teaspoons salt

  33. 4 garlic cloves

  34. 2 teaspoons chopped oregano leaves

  35. 2 teaspoons ground cumin

  36. 2 pounds pork tenderloin (chicken may be substituded)

Instructions Jump to Ingredients ↑

  1. Pineapple and Zucchini Salsa:

  2. Mix all ingredients together in a bowl. Season with salt, to taste. Refrigerate, covered, until ready to use. Bring to room temperature just before serving.

  3. Black Beans:

  4. Place beans in a saucepot. Cover with water and cook at a low simmer until tender but not mushy. Add garlic and salt, to taste.

  5. White Rice:

  6. Heat oil in a 4-quart pot. Add rice and cook approximately 3 minutes or until rice starts turning light brown. Then add water, garlic, and salt. Simmer until the water is absorbed, then cover and let stand for 20 minutes. Fluff just before serving.

  7. Al Pastor Adobo Marinade:

  8. Place chiles in a pan and cover with water. Bring to a boil and cook until softened. Transfer softened chiles to a food processor. Add all remaining ingredients, except pork or chicken, and puree until smooth. Cover pork tenderloin in marinade.

  9. Preheat a grill. Grill pork tenderloin, turning as needed, until it reaches 150 degrees F when measured with an instant-read meat thermometer. Let rest for 10 minutes before dicing into cubes.

  10. To serve:

  11. In 4 or 6 serving bowls, layer rice, beans, and pork. Top with pineapple and zucchini salsa.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback