Mexican-Style Pork and Rice Casserole
I created this recipe when I had a surplus of country style ribs and a family sick of eating ribs. It's like carnitas de puerco and spanish rice all in one dish. My family loved it, so I'm writing it down. Feel free to use a whole bunch of onions and/or 8 oz of mushrooms. I was just using what I had on hand.
Ingredients
6 serv.- lbs boneless country-style ribs, sliced crosswise in 1/2-inch slices↗2 -3
- bunch green onion, sliced thinly↗1⁄2
- bell pepper, minced↗1⁄2
- celery rib, minced↗1
- ounces mixed mushrooms, sliced4
- cups rice↗1 1⁄2
- cups water↗3 1⁄2
- ounces tomato paste↗6
- teaspoon paprika↗1
- teaspoons cumin↗2
- teaspoon oregano↗1⁄2
- teaspoon cinnamon↗1⁄8
- teaspoons salt↗1 1⁄2
Step-by-step instructions
- 1
Preheat oven to 350°F.
- 2
Bring water to a boil in a saucepan and turn down to a simmer.
- 3
Brown pork in a skillet over medium-high heat. Do this in batches so as not to crowd your pan. Remove pork to a 9" x 13" casserole dish.
- 4
Saute your vegetables in the pork fat which has accumulated in your skillet, scraping the pan to get all the good stuff.
- 5
Add rice and stir to coat grains with fat; then add tomato paste, spices and salt and stir to combine.
- 6
Add rice mixture to pork in casserole.
- 7
Pour most of the water over the pork and rice, saving about 1/2 cup to deglaze your skillet. Pour water from skillet to casserole and stir to combine.
- 8
Cover tightly with foil and place in the oven to bake about 45 minutes, until pork and rice are tender (don't check before 30 minutes).
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