Rice & Pork with Black Beans

Beth M.

By
@BakinTime

It may not be authentic Spanish Rice, but I always loved combinations of rice, tomatoes, onion,garlic and chili seasoning, paprika, salt and other spices. We had it with pork when I was a child, and I sometimes use green bell peppers and celery. The black beans are added this time!


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Serves:

about four big servings

Prep:

15 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

1 c
long grain rice, uncooked
2 -1/4 c
water
2 tsp
butter
1 small
onion, diced
2 clove
garlic, minced
1 Tbsp
olive oil
1 c
diced, cooked pork
1 can(s)
tomatoes, chopped with juice
1 can(s)
black beans, organic, drained and rinsed
1/2 tsp
celery seed
2 tsp
chili powder
1 tsp
smoky paprika
1/2 tsp
salt
1/2 -1 c
beef stock
1 can(s)
chopped green chilies; 4.25 oz.

Directions Step-By-Step

1
In a 3-quart saucepan, combine water, rice and butter. Boil and lower heat to simmer for 20 minutes.
2
In a skilled sautee onion in olive oil, a few minutes until translucent, add garlic, stir and add seasonings and cook a minute, then add liquid, cover and cook a few minutes.
3
Add chopped pork to the onion mixture along with tomatoes and drained black beans.
4
Combine rice and meat mixture in 3 quart saucepan. If dry, add a little beef stock, and stir. Cover and simmer on low until well-heated.
5
Check and stir, keep mixture moist, and taste for seasonings. If desired add salt, and adjust other seasonings to taste.

About this Recipe

Course/Dish: Pork, Casseroles
Main Ingredient: Rice/Grains
Regional Style: American