Prep 30 mins
Cook 1 hr
From my in-laws. Mexican style comfort food.
- 1 1⁄2 lbs boneless pork, cut 1/2 inch thick
- 2 tablespoons vegetable oil
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon black pepper, freshly ground
- 2 teaspoons chili powder
- 1 cup chopped onion
- 1⁄2 cup diced celery
- 1 (20 ounce) can tomatoes
- 1⁄8 teaspoon Tabasco sauce
- 3 cups rice, half cooked and drained
- 1⁄4 lb grated cheddar cheese
- 1 cup carrot, diced
- 1 (15 ounce) can black beans
- Use whatever type of rice you prefer and cook it halfway according to whatever method you prefer while continuing with the rest of the prep work.
- Trim fat from pork, cut in strips 1 inch wide and 2 inches long.
- Brown pork in oil then add salt, pepper, chili powder, onions, and celery.
- Cook 5 minutes stirring frequently.
- Mix in tomatoes, Tobasco and optional items if desired.
- Bring to a boil, cover and cook over low heat for 30 minutes.
- Add the half cooked rice and mix lightly.
- Taste and adjust seasonings as desired.
- Turn into a greased 3-quart casserole.
- Sprinkle cheese on top and bake in a preheated 350 degree F oven for 25 minutes.
OK, had to make a few adjustments but this was yummy! My adjustments were: leftover pork roast from last night--so no need to saute the pork; didn't precook celery, didn't add onion cuz of adding salsa; only had 1.5 cups of rice which was already cooked; didn't have black beans--used pinto beans and used salsa & a can of diced tomatoes instead of the spices, etc. Oh, by not needing to saute, it cut cooking time down to 25 minutes in the oven too. Um, yeah, almost a whole new recipe but it was well received by 3 of our 4. (the almost 4 year old son has decided to refuse ALL meals when daddy is home, even if he loves them!) Oh, also, no cheese used but added a dollop of sour cream at the table. This was put on at first to tone down the medium salsa for the kids but tasted so good--licking my finger-- that I decided to add it to mine too. Great addition! So, a bunch of changes to a great jumping-off point recipe! I hope you don't mind that I took so many liberties, Scott Clark! I tend to do that with lots of recipes, except for baking gluten free bread! THAT requires following the recipe...probably why I don't enjoy it as much as other cooking! :o) THANKS!
Wonderful comfort food. Easy to prepare. I used boneless country pork ribs making this very easy.
This was pretty tasty... I thought the flavour was similar to somethimg my Mom makes called Shipwreck. Except with pork in stead of beef. Not quite as Mexican as I thought it might taste, so I will add in black beans next time!