Pork Spanish Rice Recipes

LEFTOVER PULLED PORK SPANISH RICE (MEXICAN RICE)

Steps:

• Heat a large pot over medium-high heat, add olive oil.
• Once the oil is hot add onions and sauté until softened, about 1-2 minutes.
• Stir in corn and continue cooking for another minute or two.
• Add the rice and sauté the rice, stirring frequently until the grains are lightly toasted and fragrant, about 5 minutes. Continue stirring the rice continuously so the rice does not burn.
• Reduce heat to medium and add garlic and sauté briefly, about 30 seconds.
• Stir in salt and spices until rice is coated evenly.
• Stir in roasted chiles and then tomato sauce.
• Once everything is incorporated, slowly pour in the chicken stock.
• Once the liquid begins to boil, cover the pot and reduce to low heat.
• Cook until the all of the liquid is absorbed, about 25-30 minutes.
• Turn off the heat, keep the cover on, and allow the rice to rest for 5 minutes.
• Gently fluff the rice and stir in the shredded pork.
• Garnish with cilantro and serve with lime wedges (optional).

ONE-POT PORK AND RICE

Steps:

• In a Dutch oven, brown pork chops in oil on both sides; drain. Remove chops from pan and keep warm. Layer rice, onion and green pepper in Dutch oven; top with pork chops., Combine the gravy mix, tomatoes and water; pour over chops. Cover; bake at 350° for 1 hour or until a thermometer reads 160°.

PORK CHOPS WITH SPANISH RICE

Steps:

• Heat oil in deep skillet or Dutch oven over medium high heat.
• Add pork chops and brown on both sides, about 5 minutes each. Remove to a plate.
• Add chili powder, paprika, onion, pepper, celery and garlic. Sauté for 5 minutes.
• Open tomatoes and drain into a bowl.
• Chop the tomatoes and drain again.
• Add drained tomatoes, Worcestershire sauce and rice to pan.
• Measure the drained liquid and add enough water or chicken stock to equal 1 cup (or however much liquid your rice package calls for).
• Pour this over the rice/vegetables in the skillet and stir well to combine.
• Lay the pork chops on top of the rice and cover.
• Reduce heat to simmer and cook until rice is done. Stir occasionally while cooking.
• When the rice is almost done, stir in peas.
• Serve from the skillet.

SPANISH PORK AND RICE

Steps:

• In 10-inch skillet, melt butter over medium heat. Add onion, bell pepper and garlic; cook 3 to 4 minutes, stirring occasionally, until tender.
• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix pepper mixture and remaining ingredients except rice and cilantro.
• Cover; cook on Low heat setting 5 to 7 hours.
• Stir in rice. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until rice is tender. Sprinkle with cilantro.

PORK SPANISH RICE

Steps:

• In a large skillet, saute green pepper and onion in butter until tender. Stir in the tomatoes, broth, salt and pepper. Bring to a boil; stir in pork and rice. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° until rice is tender and liquid is absorbed, 20-25 minutes. Stir before serving. If desired, serve with lime wedges and top with minced cilantro.

BRAISED PORK STEAK WITH SPANISH RICE

Steps:

• Wipe meat with damp cloth; cut off fat edging the steaks. Brown meat slowly on both sides. (Use a cast iron skillet, if possible. No added fat is necessary.) To skillet, add in all the rest of the ingredients, except rice, and turn heat to low. Cover pan. Cook 30 min. Add in rice (regular, NOT instant nor converted rice!) and simmer, covered, 30 to 40 min longer, till meat and rice are very tender. I usually remove the meat and put the rice into the liquid, then put the meat on top. I served it with a tossed salad and - believe it or possibly not - succotash. Great combination of flavors.

INSTANT-POT MOJO PORK

Steps:

• Heat oil in an electric pressure cooker on sauté mode. Add half the pork and cook, turning occasionally, until browned, about 3 minutes per side. Transfer to a bowl and repeat with the remaining pork.
• Add garlic, oregano, cumin, bay leaf, orange and lime zests, salt and pepper to the pot and cook, stirring, until fragrant, about 30 seconds. Stir in orange and lime juice and water and scrape up any browned bits. Nestle the pork into the sauce. Drizzle with any accumulated juices from the bowl and scatter onion over the top.
• Close and lock lid. Cook on high pressure for 1 hour. Manually release pressure and remove lid.
• Transfer the pork to a platter and shred the meat into large pieces. Skim fat from the liquid, if desired. Return the pot to sauté mode and bring the liquid to a boil. Cook until the sauce has thickened, about 10 minutes. Serve the sauce over the pork.

PORK SPANISH RICE

Steps:

• Preheat oven to 350°F. Lightly spray 2-quart baking dish with cooking spray and set aside.

SPANISH PORK CHOPS AND RICE

Steps:

• Brown chops in oil over medium-high heat, about 8 minutes.
• Remove.
• Add onions and green pepper to pan; cover and cook 3 minutes.
• Add tomato, garlic, spices, salt and rice and stir 1 minutes.
• Add stock, cover and simmer 5 minutes.
• Add chops and any accumulated juices.
• Cover and cook until rice is done and chops are cooked through, about 20 minutes.
• Sprinkle with olives and parsley.

PORK CHOPS AND SPANISH RICE

Steps:

• Wipe chops with damp paper towel and trim off all fat.
• Rub the inside of a large pot with fat from the pork chops.
• Brown the chops in the pot and remove as they are browned.
• Pour off fat.
• Place 3 chops in the bottom of the pan.
• Top with half of the onion slices and green pepper strips.
• Repeat with the rest of the chops, onions and green pepper strips.
• In a bowl, combine consume, tomato juice, water, mustard, salt, and Worcestershire sauce.
• Pour over chops.
• Sprinkle raw rice around meat.
• Cover and bring to a boil.
• Reduce heat and simmer for 1 hour.

SPANISH RICE AND PORK CHOPS

Steps:

• 1. heat oil in a skillet, add the pork chops until just brown on both sides. remove from heat and dump any left over oil. set port chops on plate.
• 2. prepare rice a roni according to directions, before covering for 20 min,add the pork chops back in. Pork will be done when rice is.

SPANISH CRISPY PORK CHOPS WITH RICE

Steps:

• Preheat the oven to 250˚. Heat the rice as the label directs. Season the pork with the Sazón, salt and pepper. Heat a large skillet over high heat. Add 2 tablespoons olive oil. Add the pork and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, about 1 more minute. Remove to a baking sheet and keep warm in the oven.
• Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic, tomato paste and turmeric. Cook, stirring, until the onion is coated, about 1 minute. Add the pigeon peas and 1 cup water. Bring to a simmer and cook until slightly thickened, about 4 minutes. Stir in the rice and olives and heat through, about 1 minute; season with salt and pepper.
• Serve the pork chops with the rice mixture; drizzle with any juices from the baking sheet. Top with cilantro.

PORK CHOPS WITH SPANISH RICE

Steps:

• Remove fat & render down in frying pan, remove. Add chops & brown. when browned; add remaining ingredients and cook on low heat for 30-35 minutes.

PORK SPANISH RICE

Steps:

• In a large skillet, saute green pepper and onion in butter until tender. Stir in the tomatoes, broth, salt and pepper. Bring to a boil; stir in pork and rice. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° until rice is tender and liquid is absorbed, 20-25 minutes. Stir before serving. If desired, serve with lime wedges and top with minced cilantro.

ROAST PORK SHOULDER WITH SPANISH RICE RECIPE

Steps:

• SOFRITO: In a food processor add green pepper, onion and cilantro. Pour in oil and mix well. Set aside 2 T. for Spanish Rice. Can keep in refrigerator for up to 10 days. ROAST: Preheat oven to 300 degrees. Cut off 2 slices (about 1/4 c.) of pork and set aside for Spanish Rice. Make slits in pork roast, and put 1 clove of garlic in each slit (maybe 6-8 slits and garlic). In small bowl, mix together the sazon and adobo seasonings. Add 1/4 c. sofrito and stir together. Rub over entire pork shoulder. Place roast in large roasting pan, wrap with foil and cook for 3 hours. Remove the foil and crank oven up to 400 degrees and let cook additional 20 minutes until desired crispness. SPAINISH RICE: In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. Add sazon, adobo, rice and water and reserved sofrito. Do not stir at any point! Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender.