Rice with Sauteéd Pork
Serve with Tropical Gelatin and fresh Flour Tortillas.
INGREDIENTS | SERVES 4
- 1½ cups dry white rice
- 1-pound pork loin
- 1 medium-sized yellow onion
- 2 cups canned pinto beans
- 2 tablespoons olive oil
- ¼ teaspoon garlic powder
- ¾ cup canned tomato paste
- 2 teaspoons salt
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- 1½ teaspoons medium-hot red chili powder
Bring 3 cups of water to a boil in a medium-sized pot. Add the rice; boil for 5 minutes. Reduce temperature to medium-low and simmer for 20 minutes. Drain off excess water.
Cut the pork into thin slices. Peel the onion and cut into ¼-inch pieces. Rinse and drain the pinto beans.
Heat the oil to medium temperature in a large frying pan. Add the pork and cook until browned.
Add the onions, garlic powder, salt, oregano, cumin and chili powder; sauté lightly until the onions are soft and clear but not brown. Stir in the tomato paste and 1 cup of water.
Turn heat to low. Cover and simmer for 30 minutes.
Add the beans and stir lightly. Cover and simmer for 15 minutes longer.
Stir in the rice. Cook, uncovered, for 10 minutes.
Slicing Meat Thin
To easily cut meat into small cubes or strips, thaw it only partially, then use a large kitchen knife and cut the meat as you would a brick of cheese. It should have about the same consistency.
