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
Total TimePrep: 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 minutes longer or until rice is tender. Garnish with avocado if desired.
Editor's NoteWear 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
Follow along as we show you how to make these fantastic recipes from our archive.