Recipe

Tex-Mex Rice (with Pork)

This is a great dish for a Sunday night because it's easy to make and will give you even better leftovers for another night of the week.

ingredients

  • Olive oil to coat bottom of large skillet
  • 1/2 Pound ground pork or 2 Italian pork sausages, stripped of casing
  • 1 Medium Onion , chopped
  • 2 Jalapeno peppers , seeded and thinly sliced
  • Generous pinch Chili powder or similar spice
  • 1 Small package Frozen corn kernels
  • 1 1/2 Cups Long grain rice (can use brown or other type but check timing)
  • 2 Cups Water
  • 1 Can (14 oz) Diced tomatoes
  • Dash Tabasco sauce , if desired
  • Generous pinch kosher salt and black pepper

prep / directions

Sautee onion, garlic, sliced jalapeno and pork over medium heat, stirring constantly until vegetables are soft and pork looses it raw color, about 6 minutes. Drain some of the liquid and then stir in the rice for several more minutes until the rice turns opaque. Add water, tomatoes, chili powder, Tabasco (if desired), salt and pepper. Bring to a boil, then reduce heat and cover, simmering 20-25 minutes until liquid is absorbed and the rice is tender. Serve alone or with warm corn tortillas.

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