Triple Pork with Rice Recipe

Triple Pork with Rice Recipe
Triple Pork with Rice Recipe photo by Taste of Home
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Triple Pork with Rice Recipe

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MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 40 min.

Ingredients

  • 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 vegetable 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

Directions

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 the rice; cook for 3 minutes. Add broth and tomatoes; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the beans. Cover and simmer 5 minutes longer or until rice is tender. Garnish with avocado if desired. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Triple Pork with Rice in Country Extra May 2005, p51

  • 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 vegetable 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
  1. In a large resealable plastic bag, combine the first 10 ingredients. Seal bag and turn to coat. Refrigerate for 1-2 hours.
  2. Drain and discard marinade. In a large skillet, cook pork mixture in oil over medium heat for 5-6 minutes. Stir in the rice; cook for 3 minutes. Add broth and tomatoes; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the beans. Cover and simmer 5 minutes longer or until rice is tender. Garnish with avocado if desired. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Triple Pork with Rice in Country Extra May 2005, p51

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