Mexican Chicken Stew

From the Recipe Cove website.

2 cups reduced-sodium chicken broth
1 1/2 tsp. ground cumin
3/4 cup instant brown rice
3/4 lb. chicken tenderloins, cut into 1-inch chunks
1 (15.5 oz) can black beans, rinsed and drained
1 (11 oz) can Mexican-style corn, rinsed and drained
1 1/4 c. milk salsa
3 scallions, sliced
1/2 cup loosely packed fresh cilantro leaves, coarsely chopped

Instructions:

1. Combine the broth and cumin in a Dutch oven and bring to a boil. Stir in the rice. Reduce the heat and simmer, covered, until the rice is partially cooked, about 3 minutes.

2. Stir in the chicken, beans, corn, salsa, and scallions; bring to a boil. Reduce the heat and cook, covered, stirring occasionally, until the rice and chicken are cooked through, 6-7 minutes. Sprinkle with the cilantro.

www.recipecove.com

Mexican Pork & Sweet Potato Stew

It is so cold today I started looking for come good old comfort food. This recipe definitely warms things up. From the Recipe Cove website.

1 Tbsp. olive oil
1 1/4 lb. pork tenderloin, cut bite-size
1 1/2 lbs. sweet potatoes, peeled and cubed
2 poblano chile peppers, seeded and sliced
1 cup chopped onion
1 Tbsp. chopped garlic
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1 can (14 oz) reduced-sodium chicken broth
1/2 cup water
1 cup frozen corn kernels
1 1/2 cups salsa
Garnish: chopped cilantro and tortilla chips

Instructions:

1. Heat 2 tsp. of the oil in a deep nonstick skillet. Add pork; cook over medium-high heat 7 minutes or until browned. Transfer pork to a plate.

2. Heat remaining 1 tsp. oil in skillet. Add potatoes, peppers and onion. Cover; cook 5 minutes, stirring, until peppers and onion soften slightly.

3. Stir in garlic, cumin and cinnamon; cook a few seconds until fragrant. Add broth and water; bring to a boil. Add corn; cover and cook 5 minutes or until vegetables soften.

4. Stir in salsa and pork; heat through. Sprinkle servings with cilantro and tortilla strips if desired.