Mexican Pork and Rice
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 434 |
| pro | 25 g |
| total fat | 18 g |
| sat. fat | 6 g |
| carb | 45 g |
| fibre | 4 g |
| chol | 66 mg |
| sodium | 679 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 25 |
| vit A | 12 |
| vit C | 60 |
| folate | 13 |
Rice is a popular ingredient and menu item at Cafe Earl, as the students call the cafeteria. Here it combines deliciously with pork and sausages.
Ingredients
- 1 lb ground pork
- 8 oz Italian sausages, casings removed
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 sweet green pepper, diced
- 1 clove garlic, minced
- 1/2 cup raisins
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup long grain rice
- 1 can (19 oz/540 mL) tomatoes, chopped
- 2 tbsp tomato paste
- 1/4 cup fresh parsley, chopped
- 3 tbsp pine nuts
- 2 tbsp lemon juice
Preparation
In large saucepan, sautee pork and sausages over medium-high heat, breaking up with spoon, until no longer pink, about 8 minutes. Drain off fat.
Add onion, celery, green pepper, garlic, raisins, chili powder, cumin, salt and pepper; cook over medium heat, stirring often, until onion is softened, 5 minutes. Add rice; cook for 2 minutes, stirring to coat.
Add tomatoes, tomato paste and 1/2 cup (125 mL) water; bring to boil. Reduce heat to medium-low; cover and simmer until rice is tender and liquid is absorbed, about 25 minutes. Stir in parsley. Sprinkle with pine nuts and lemon juice.
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