Many thanks to Students Tyler R. and Lorel for the above photo. Lorel substituted the popular flaky white fish Corvina (California White Sea Bass is another one of many of its popular names) for the Pork Medallions and produced a very successful (read quick, easy, delicious!) Meal in Minutes!

Cumin Lime Rice

  • 1 Tbsp. olive oil

  • 2 Tbsp. minced yellow onion

  • ½ stalk celery, washed and minced

  • 2 Tbsp. minced carrot

  • 1 clove garlic, minced

  • 1 tsp. ground cumin

  • 1 bay leaf

  • ¾ cup long grain white rice

  • 1½ cups chicken broth

  • 1 lime, zested and juiced

  • Salt and freshly ground black pepper, to taste (about 1/2 tsp. salt)

Heat a medium saucepot. When hot, add the olive oil. Place the onion, celery and carrot in the pot; reduce heat to medium and sauté until soft, about 1½ -2 minutes. Add the garlic, cumin, bay leaf and the rice and stir to blend mixture completely. Add the chicken broth, lime zest and juice and seasonings and stir just enough to loosen the rice. Bring to a boil, cover with a tight-fitting lid and reduce heat to low. Cook approximately 18-22 minutes or until all liquid is absorbed. Remove from the heat and leave covered, at least 5-10 minutes before serving. Makes about 2 cups

Southwestern Pork Medallions

  • 8 ea. 3 oz. pork medallions

  • 1 Tbsp. chipotle chili powder

  • 1 tsp. granulated garlic

  • Salt, to season

  • 1 Tbsp. olive oil

  • 1 chayote squash, seeded and slice thin

  • Optional, 1 yellow squash

  • 2 shallots, julienned

  • 1 poblano pepper, stemmed, seeded and julienned

  • 1 clove garlic, minced

  • 1/3 cup white wine

  • 1 lime, zested and juiced

  • 2 Tbsp. butter or margarine

Season the pork with chili powder, granulated garlic and salt. Heat a large skillet on high heat. When hot, add the oil and pork. Cook about 90 seconds, and then turn over. Cook until firm to the touch, about 1-2 more minutes. Remove and add the squash. Reduce the heat to medium high and cook for about 1 minute, and then add the shallots and poblano pepper. Cook another 2 minutes, or until vegetables are almost soft. Add the garlic, white wine and lime zest and juice. Reduce to a glaze and remove from the heat for about 20 seconds. Stir in the butter until melted.

Divide the rice among 4 dinner plates. Top with the vegetables, then the pork. Serve immediately. Serves 4