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.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.