Gnat B. Myers's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Preheat oven to 350°F.
- 2Bring water to a boil in a saucepan and turn down to a simmer.
- 3Brown 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.
- 4Saute your vegetables in the pork fat which has accumulated in your skillet, scraping the pan to get all the good stuff.
- 5Add rice and stir to coat grains with fat; then add tomato paste, spices and salt and stir to combine.
- 6Add rice mixture to pork in casserole.
- 7Pour 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.
- 8Cover 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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Nutritional Facts for Mexican-Style Pork and Rice Casserole
Serving Size: 1 (190 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 226.9
- Calories from Fat 16
- Total Fat 1.7 g
- Saturated Fat 0.3 g
- Cholesterol 7.0 mg
- Sodium 822.7 mg
- Total Carbohydrate 46.0 g
- Dietary Fiber 2.6 g
- Sugars 4.1 g
- Protein 6.7 g
The following items or measurements are not included: