PORK SPANISH RICE
My family wasn't fond of pork roast until I used it in this yummy casserole.-Betty Unrau, MacGregor, Manitoba
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 304 calories, Fat 12g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 756mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
LEFTOVER PULLED PORK SPANISH RICE (MEXICAN RICE)
Leftover pulled pork Spanish rice with corn and roasted hatch chilies is the perfect comfort food dish. So easy to whip up, and kids of all ages will devour it every time you make it!
Provided by Laura Bashar | Family Spice
Categories Main Course
Time 55m
Number Of Ingredients 15
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).
Nutrition Facts : Calories 161 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1045 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
DOUBLE-DUTY PORK WITH SPANISH RICE
I make this Spanish rice dish whenever I have leftover pork. It's perfect for two people. We like to eat it on a corn tortilla or with a salad. -Rebecca Hodges, Huntsville, Alabama
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 6
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.
Nutrition Facts :
LEFTOVER RICE MADE INTO SPANISH RICE
If last night's stir fry resulted in leftover steamed rice, one thing you can do with it is turn it into Spanish rice. This is just about as good as Spanish rice made the traditional way.
Provided by JeanSgt
Categories Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil and butter in a skillet over medium heat.
- Saute onion until soft.
- Add garlic and saute another minute.
- Add the rice and saute a couple more minutes.
- Add tomato sauce, water, and coriander.
- Stir and bring to a simmer.
- Reduce heat, cover, and simmer 15-20 minutes, stirring occasionally until the sauce is absorbed and the rice has lost most of its stickiness.
- Salt and pepper to taste.
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