recipes:mexican-rce-with-sweet-peppers
Mexican Rice with Sweet Peppers
| 2 | Servings |
| Qty | Unit | Ingredient |
|---|---|---|
| 10 | oz | Pork butt |
| 2 | ea | Garlic cloves |
| 1 | cup | Onion (175 g whole) |
| 1 | ea | Jalepeno |
| 2 | cups | Sweet peppers (180 g) |
| ½ | tbsp | Smoked paprika |
| 1 | tbsp | Parsley |
| 1 | tbsp | Cilantro |
| 1 | cup | Diced tomatoes in juice |
| 2 | tbsp | Tomato Paste |
| 1 | cup | Rice |
- Prep
- Preheat oven to 400° F
- Dice pork into bite sized pieces
- Cut jalapeno into rounds
- Cut sweet peppers into rounds
- Cut onion into a small dice
- Mince Parsley
- Mince Cilantro
- Mince Garlic
- Cook
- Fry garlic in a warm oiled pan for about 30 seconds
- Add onions and cook until starting to soften (2 to 3 minutes)
- Add jalapeno, peppers, paprika, parsley, and cilantro and cook, covered, until peppers begin to soften
- Bring 1 cup of water to a boil
- Add tomatoes, and tomato paste and simmer for 2 to 3 minutes
- Add rice and cook for 1 minute
- Add water and place in oven, covered.
- Bake for 20 minutes
- Remove from oven and fluff. Set aside
- Cook pork in a hot oiled pan, well seasoned with salt and pepper. 2 minutes on one side to brown, then stir until no pink is visible.
recipes/mexican-rce-with-sweet-peppers.txt · Last modified: 2021/05/25 18:15 by sking
