Mexican Pork and Rice

Author: Canadian Living

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.

  • Portion size 6 servings

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 raisin
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup long grain rice
  • 1 can tomato chopped
  • 2 tablespoons tomato paste
  • 1/4 cup fresh parsley chopped
  • 3 tablespoons pine nuts
  • 2 tablespoons lemon juice

Method

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.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 679 mg
  • Protein 25 g
  • Calories 434.0
  • Total fat 18 g
  • Cholesterol 66 mg
  • Saturated fat 6 g
  • Total carbohydrate 45 g

%RDI

  • Iron 25.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 60.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mexican Pork and Rice

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