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Spanish Pork & Rice

  • 1 pork tenderloin (about 1 lb), cut into ½ inch medallions
  • 1/2 tsp. ground cumin
  • 1/4 tsp. chili powder
  • 1 Tbsp. olive oil
  • 2 cups sliced red and/or green bell peppers
  • 2 cups water
  • 1 package Knorr® Fiesta Sides™ - Spanish Rice
  • 2 Tbsp. pickled jalapeno pepper
  • 1 Tbsp. chopped fresh cilantro



Amount per serving

Calories from Fat70
Total Fat8g
Saturated Fat2g
Trans Fat0g
Total Carbs36g
Dietary Fiber3g
Vitamin C250%
Vitamin A60%


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Season pork with cumin, chili powder and, if desired, salt .
  • 2 Heat olive oil in large nonstick skillet over medium-high heat and cook pork, turning once, about 2 minutes. Remove from skillet; set aside.
  • 3 Cook red peppers in same skillet over medium heat, stirring occasionally, until crisp-tender, about 2 minutes. Stir in water Knorr® Fiesta Sides™ - Spanish Rice and pork.
  • 4 Bring to a boil over high heat. Reduce heat to low and simmer covered 7 minutes or until Rice is tender and pork is done. Remove from heat stir in jalapeno pepper. Let stand 2 minutes. Sprinkle with cilantro.