Prep 15 mins
Cook 45 mins
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.
- 2 -3 lbs boneless country-style ribs, sliced crosswise in 1/2-inch slices
- 1⁄2 bunch green onion, sliced thinly
- 1⁄2 bell pepper, minced
- 1 celery rib, minced
- 4 ounces mixed mushrooms, sliced
- 1 1⁄2 cups rice
- 3 1⁄2 cups water
- 6 ounces tomato paste
- 1 teaspoon paprika
- 2 teaspoons cumin
- 1⁄2 teaspoon oregano
- 1⁄8 teaspoon cinnamon
- 1 1⁄2 teaspoons salt
- Preheat oven to 350°F.
- Bring water to a boil in a saucepan and turn down to a simmer.
- 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.
- Saute your vegetables in the pork fat which has accumulated in your skillet, scraping the pan to get all the good stuff.
- Add rice and stir to coat grains with fat; then add tomato paste, spices and salt and stir to combine.
- Add rice mixture to pork in casserole.
- 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.
- 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).