"planned-overs" and rice

Name: "Planned-overs" and Rice
Prep time: 20 min
Cook time: 5 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 tablespoon(s) butter; 1/2 large bell pepper, chopped; 1 medium onion, chopped; 1 large jalapeno, fresh, finely chopped; 4 clove(s) garlic, crushed to a paste; 1/2 tablespoon(s) coarsely ground black pepper; 1 can(s) ro-tel tomatoes and green chilies, diced; 2 cup(s) chicken stock; 2 cup(s) instant rice, uncooked; 2 tablespoon(s) lime juice (i used truelime, it is crystallized juice in a packet that is awesome tasting, i find it on the sugar aisle).; 3 tablespoon(s) cilantro, fresh, chopped; 4 to ? - chopped leftover pork chops or any type of leftover meat; ## GARNISHES; - salsa verde, drizzled over right before you eat it.; - sour cream, grated cheese, lettuce, tomato, black olives... use your imagination!

(1 RATING)

33 Pinches 3 Photos

Karla Harkins

Saginaw, TX

Updated on Feb 11, 2013

I had a lot of leftover porkchops from dinner yesterday. I thought "I should have saved these and made Pork Chops and Rice". Then I figured why not? I knew my rice would not be as flavorful since the pork chops didn't cook with it so I decided to spice it up with some extra flavor and this is what came of it. It is kind of spicy with the jalapeno and Ro-tel but we like it that way. You can tame it down by using plain diced tomatoes and leaving off the jalapeno if you so desire. I hope you enjoy this as much as we did. PS I didn't add any salt to the recipe, the cooked pork chops had it.

Rate

prep time 20 Min

cook time 5 Min

method ---

yield 6-8 serving(s)

Ingredients

2 tablespoons butter
1/2 large bell pepper, chopped
1 medium onion, chopped
1 large jalapeno, fresh, finely chopped
4 cloves garlic, crushed to a paste
1/2 tablespoon coarsely ground black pepper
1 can ro-tel tomatoes and green chilies, diced
2 cups chicken stock
2 cups instant rice, uncooked
2 tablespoons lime juice (i used truelime, it is crystallized juice in a packet that is awesome tasting, i find it on the sugar aisle).
3 tablespoons cilantro, fresh, chopped
4 to ? - chopped leftover pork chops or any type of leftover meat
GARNISHES
- salsa verde, drizzled over right before you eat it.
- sour cream, grated cheese, lettuce, tomato, black olives... use your imagination!

How To Make "planned-overs" and rice

Step 1

Melt butter in a saucepan. Add bell pepper, onion, jalapeno and black pepper. Saute until it starts to get a little carmelized. Stir in garlic, ro-tel, chicken broth and the cubed meat. Bring to a boil. Let simmer a few minutes to blend flavors and heat the meat up to a safe temperature to eat.

Step 2

With broth mixture at full boil add rice and lime and stir to get it thoroughly combined. Cover, let sit for 5 minutes until liquid is absorbed. Sprinkle on chopped cilantro and use a fork to stir it in while fluffing up the rice at the same time.
Step 3

To serve, put on a plate and drizzle with salsa verde to taste. You can eat this with flour tortillas or garnish with cheese, lettuce, tomato, sour cream... You decide! I made bread yesterday and found some jalapeno salt at the grocery store so I made jalapeno toast to eat with it. Sort of like garlic toast. YUMMY
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