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    You are in: Home / Recipes / Mexican-Style Pork and Rice Casserole Recipe
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    Mexican-Style Pork and Rice Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    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.

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    Serves: 6-8



    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Bring water to a boil in a saucepan and turn down to a simmer.
    3. 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. 4
      Saute your vegetables in the pork fat which has accumulated in your skillet, scraping the pan to get all the good stuff.
    5. 5
      Add rice and stir to coat grains with fat; then add tomato paste, spices and salt and stir to combine.
    6. 6
      Add rice mixture to pork in casserole.
    7. 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. 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).

    Ratings & Reviews:


    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:

    mixed mushrooms

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