MEXICAN-STYLE PORK AND RICE CASSEROLE
I created this recipe when I had a surplus of country style ribs and a family sick of eating ribs. It's like carnitas de puerco and spanish rice all in one dish. My family loved it, so I'm writing it down. Feel free to use a whole bunch of onions and/or 8 oz of mushrooms. I was just using what I had on hand.
Provided by Gnat B. Myers
Categories Medium Grain Rice
Time 1h
Yield 1 9, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Bring water to a boil in a saucepan and turn down to a simmer.
- Brown pork in a skillet over medium-high heat. Do this in batches so as not to crowd your pan. Remove pork to a 9" x 13" casserole dish.
- Saute your vegetables in the pork fat which has accumulated in your skillet, scraping the pan to get all the good stuff.
- Add rice and stir to coat grains with fat; then add tomato paste, spices and salt and stir to combine.
- Add rice mixture to pork in casserole.
- Pour most of the water over the pork and rice, saving about 1/2 cup to deglaze your skillet. Pour water from skillet to casserole and stir to combine.
- Cover tightly with foil and place in the oven to bake about 45 minutes, until pork and rice are tender (don't check before 30 minutes).
Nutrition Facts : Calories 227, Fat 1.8, SaturatedFat 0.4, Cholesterol 7, Sodium 822.7, Carbohydrate 46, Fiber 2.6, Sugar 4.1, Protein 6.8
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