Mexican Pork and Rice 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



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


  • Iron 25.0
  • Folate 13.0
  • Calcium 8.0
  • Vitamin A 12.0
  • Vitamin C 60.0
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Mexican Pork and Rice