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Triple Pork with Rice

 Triple Pork with Rice
Any meat lovers you know are bound to enjoy this meal-in-one featuring pork, ham, and bacon.—Margaret Pache, Mesa, Arizona
8 ServingsPrep: 10 min. + marinating Cook: 40 min.


  • 1/2 pound lean boneless pork, cut into 1/2-inch cubes
  • 4 ounces fully cooked ham, diced
  • 4 bacon strips, diced
  • 1 medium onion, sliced
  • 1 medium sweet red pepper, julienned
  • 1/2 cup lemon juice
  • 1 to 2 jalapeno peppers, seeded and minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon salt
  • 2 tablespoons canola oil
  • 1-1/2 cups uncooked long grain rice
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) kidney beans, rinsed and drained
  • 1 medium ripe avocado, peeled and sliced, optional


  • In a large resealable plastic bag, combine the first 10 ingredients.
  • Seal bag and turn to coat. Refrigerate for 1-2 hours.
  • Drain and discard marinade. In a large skillet, cook pork mixture in
  • oil over medium heat for 5-6 minutes. Stir in rice; cook for 3
  • minutes. Add broth and tomatoes; bring to a boil. Reduce heat; cover
  • and simmer for 20 minutes or until pork is tender.
  • Stir in beans; bring to a boil. Reduce heat; cover and simmer 5

2 of 2

Triple Pork with Rice (continued)

Directions (continued)

  • minutes longer or until rice is tender. Garnish with avocado if
  • desired. Yield: 8 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.