Ingredients
-
2 - 3
-
1/2
-
1/2
-
1
-
4
-
1 1/2
-
3 1/2
-
6
-
1
-
2
-
1/2
-
1/8
-
1 1/2
-
-
Directions
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 , 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
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Bring Water to a Boil in a Saucepan and Turn Down to a Simmer. |
|
3
Done
|
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. |
|
4
Done
|
Saute Your Vegetables in the Pork Fat Which Has Accumulated in Your Skillet, Scraping the Pan to Get All the Good Stuff. |
|
5
Done
|
Add Rice and Stir to Coat Grains With Fat; Then Add Tomato Paste, Spices and Salt and Stir to Combine. |
|
6
Done
|
Add Rice Mixture to Pork in Casserole. |
|
7
Done
|
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. |
|
8
Done
|
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). |
