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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Karen Combs of Union Bridge, Maryland puts leftover pork to good use as a side or main dish. The colorful combination is a family favorite, she assures. It's a budget favorite, too, at 49 cents a serving. Ingredients:
2 cups uncooked long grain rice |
3 tablespoons canola oil |
1 medium green pepper, diced |
1 small onion, chopped |
1 celery rib, thinly sliced |
2-1/4 cups water |
1 can (14-1/2 ounces) chicken broth |
1 medium tomato, diced |
1-1/2 teaspoons salt, optional |
1/2 to 1 teaspoon ground cumin |
1/4 teaspoon pepper |
1 cup cubed cooked pork |
Directions:
1. In a large skillet, saute rice in oil until lightly browned. Add the green pepper, onion and celery; saute for 2-3 minutes. Stir in the water, broth, tomato, salt if desired, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until rice is tender. Stir in pork; heat through. Yield: 6 servings.
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