Double Duty Pork With Spanish Rice Recipes

SPANISH ROASTED PORK (PERNIL)

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Rub pork shoulder all over with lime.
• Mash garlic into paste in a mortar and pestle or pilon. Transfer to a bowl; mix in salt, 1 tablespoon oil, oregano, black pepper, adobo seasoning, and vinegar.
• Lift skin off the pork to 1-inch from the narrow part of the bone. Make 3/4-inch slits all over the pork with a sharp knife. Stuff seasoned garlic paste into the slits. Pull skin back over to cover the pork.
• Mix remaining 1/2 teaspoon oil and sazon seasoning together in a small bowl. Rub over the skin of the pork.
• Transfer pork to a large roasting pan. Pour in beer. Cover with aluminum foil, sealing well.
• Roast in the preheated oven until slightly pink in the center, about 3 hours.
• Increase oven temperature to 350 degrees F (175 degrees C). Uncover pork and continue roasting until skin is golden brown and crispy, about 2 1/2 hours. Remove from oven and let stand for 10 minutes before carving.

PORK CHOP SPANISH RICE RECIPE - (3.9/5)

Steps:

• In large dutch oven brown the chops on both sides, drain. Return to pan. Sprinkle with seasonings. Add rice onions and peppers. pour in the tomatoes with liquid Cover bring to boil over high heat and reduce heat and simmer 35 to 40 minutes, stir occasionally. Continue cooking until rice is tender.

LEFTOVER PULLED PORK SPANISH RICE (MEXICAN RICE)

Steps:

• Heat a large pot over medium-high heat, add olive oil.
• Once the oil is hot add onions and sauté until softened, about 1-2 minutes.
• Stir in corn and continue cooking for another minute or two.
• Add the rice and sauté the rice, stirring frequently until the grains are lightly toasted and fragrant, about 5 minutes. Continue stirring the rice continuously so the rice does not burn.
• Reduce heat to medium and add garlic and sauté briefly, about 30 seconds.
• Stir in salt and spices until rice is coated evenly.
• Stir in roasted chiles and then tomato sauce.
• Once everything is incorporated, slowly pour in the chicken stock.
• Once the liquid begins to boil, cover the pot and reduce to low heat.
• Cook until the all of the liquid is absorbed, about 25-30 minutes.
• Turn off the heat, keep the cover on, and allow the rice to rest for 5 minutes.
• Gently fluff the rice and stir in the shredded pork.
• Garnish with cilantro and serve with lime wedges (optional).

PORK SPANISH RICE

Steps:

• In a large skillet, saute green pepper and onion in butter until tender. Stir in the tomatoes, broth, salt and pepper. Bring to a boil; stir in pork and rice. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° until rice is tender and liquid is absorbed, 20-25 minutes. Stir before serving. If desired, serve with lime wedges and top with minced cilantro.

SPANISH PORK CHOPS AND RICE

Steps:

• Brown chops in oil over medium-high heat, about 8 minutes.
• Remove.
• Add onions and green pepper to pan; cover and cook 3 minutes.
• Add tomato, garlic, spices, salt and rice and stir 1 minutes.
• Add stock, cover and simmer 5 minutes.
• Add chops and any accumulated juices.
• Cover and cook until rice is done and chops are cooked through, about 20 minutes.
• Sprinkle with olives and parsley.

DOUBLE-DUTY PORK WITH SPANISH RICE

Steps:

• In a small saucepan, heat oil over medium heat. Add rice; cook, stirring, until lightly browned. Add broth, water and tomatoes. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 40-45 minutes. Add pork; heat through.

SPANISH RICE AND PORK

Steps:

• Preheat oven to 350°.Trim excess fat from chops, slashing edges of fat as needed to prevent curling. In a large non-stick skillet over medium-high heat, brown chops in hot oil about 5 minutes on each side. Transfer chops to a shallow 2-quart oblong baking dish.Sprinkle chops with chili powder and salt. Evenly layer rice, then onion and stewed tomatoes over chops.Cover tightly with foil and bake 1 1/2 to 2 hours until chops are tender and rice is done. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese melts.*If using 14 1/2 oz. cans of stewed tomatoes, add 1/4 cup water.

MARY ANN'S PORK CHOPS AND SPANISH RICE

Steps:

• Add water to tomatoes to equal approximately double than the amount of rice that you are making.
• Combine rice, green pepper, onion, tomatoes and water in 13X9 pan.
• Lay pork chops on top.
• Salt and pepper to taste.
• Cover with foil and bake at 350 for about 45 minutes then uncover for 10 to 15 minutes until chops are browned and rice is soft.

ROAST PORK SHOULDER WITH SPANISH RICE RECIPE

Steps:

• SOFRITO: In a food processor add green pepper, onion and cilantro. Pour in oil and mix well. Set aside 2 T. for Spanish Rice. Can keep in refrigerator for up to 10 days. ROAST: Preheat oven to 300 degrees. Cut off 2 slices (about 1/4 c.) of pork and set aside for Spanish Rice. Make slits in pork roast, and put 1 clove of garlic in each slit (maybe 6-8 slits and garlic). In small bowl, mix together the sazon and adobo seasonings. Add 1/4 c. sofrito and stir together. Rub over entire pork shoulder. Place roast in large roasting pan, wrap with foil and cook for 3 hours. Remove the foil and crank oven up to 400 degrees and let cook additional 20 minutes until desired crispness. SPAINISH RICE: In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. Add sazon, adobo, rice and water and reserved sofrito. Do not stir at any point! Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender.

FIESTA PORK CHOPS AND RICE BAKE RECIPE

Steps:

• Preheat oven to 350 degrees.
• Sprinkle pork chops with salt and pepper.
• In a large skillet, heat olive oil over medium high heat and brown pork chops (about 2-3 minutes each side, turning once).
• Spray a 9 x 13" baking pan with non-stick cooking spray and pour the chicken broth, tomato sauce, green chilis, taco seasoning, uncooked rice, and onion; mix together until completely incorporated.
• Place the pork chops on top of the rice mixture and top with the green and red peppers.
• Cover with foil and cook for about 50-60 minutes or until the rice is tender (you will want to make sure that you don't over cook the pork chops, so check them around 50 minutes).
• (If the rice needs a little more cooking time, just remove the pork chops for about 10 minutes while the rice cooks longer. Then place pork chops back on top of the rice and add the cheese.)
• Turn oven off and top with cheese.
• Let the cheese melt for a couple of minutes.