Spanish Rice with Pork
Here's a way to use up that left-over pork roast you don't know what to do with. It's easy, tasty, and doesn't taste left over.
(Serves 1 as a one-dish meal or 2 as a side dish)
- 1 cup cubed left-over pork roast
- ½ cup uncooked long grain rice
- ½ cup coarsely chopped onion
- ½ cup coarsely chopped green pepper
- ½ cup chopped tomato
- 1 tablespoon cooking oil
- 1 teaspoon chili powder
- 1 cup chicken broth/boullion
- Garlic powder or garlic salt
- Cayenne pepper
- ½ teaspoon crushed chili peppers
(Preparation: 10 Minutes. Cooking: 20 minutes)
- In a large skillet heat the cooking oil.
- Add the cubed pork, and spinkle with garlic and half the chili powder, and brown slightly.
- With a slotted spoon, removed the pork and set aside.
- To the skillet, add the onion and green pepper and the rice and the rest of the chili powder and saute until the onion is softening.
- Sprinkle with salt, pepper, cayenne pepper, crushed chili peppers, and a little more garlic.
- Add chopped tomato.
- Add chicken broth/boullion and stir well.
- Bring to a boil, reduce heat, cover, and simmer for a few minutes.
- Add diced pork, stir well, cover, and simmer till rice is tender and liquids are mostly absorbed (about 10-15 minutes).
You can substitute chicken for the pork in this recipe, but if you do, I would start with raw chicken cubed; left-over roast chicken would tend to become mushy (but it would be rather Mexican).
You could also spice this up a bit by sauteing ¼ cup of diced chorizo sausage along with the cubed pork.
Contributed by Ted