Pork with Rice
Recipe: #39629
October 05, 2022
Categories: Pork Roast, Rice, White Rice Central/South American, more
"Recipe source: Cook's Illustrated: Dinners from Around the World (2019)"
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (834.4 g)
- Calories 1227
- Total Fat - 16.9 g
- Saturated Fat - 3.1 g
- Cholesterol - 0 mg
- Sodium - 3276.5 mg
- Total Carbohydrate - 256.4 g
- Dietary Fiber - 7 g
- Sugars - 118.1 g
- Protein - 13.3 g
- Calcium - 136.1 mg
- Iron - 5.9 mg
- Vitamin C - 173.7 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
For the pork and broth: in a dutch oven on medium high heat, combine all ingredients (water - salt) and bring to a boil. Reduce heat to low, partially cover and cook for 1 hour or until pork is tender.
Step 2
Set colander in a large bowl and drain pork, reserving cooking liquid (you need 4 cups -- if you don't have 4 cups add water to equal 4 cups liquid). Discard onion, garlic and bayleaves. **** Cooled pork and broth can be refrigerated in air tight containers for up to 2 days.
Step 3
To make the rice: using same pot wipe it clean with paper towels. Over medium heat add the oil. Then add the next 7 ingredients (bell pepper - salt) and cook for 5-10 minutes or until vegetables are tender.
Step 4
Stir in rice and sazon (recipe follows) and cook for 2 minutes or until rice begins to turn translucent. Stir in pork and 4 cups reserved broth and bring to a boil. Reduce heat to low, cover and cook for 20 minutes.
Step 5
Keeping pot covered, let stand for 20 minutes off heat. Fluff rice with fork and stir in peas, olives, cilantro and vinegar.
Step 6
Step 7
To make sazon:
Step 8
Combine all ingredients in a bowl or covered container.
Tips
No special items needed.
1 Reviews
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