In our house, nothing is more comforting than rice. Even little Joel can’t say no to a rice dish! There are plenty of ways to enjoy rice as a side dish but this time around, I’ve made it into the main dish with this Spicy Mexican Pork & Rice. Pork is slow cooked in a braise of chicken broth, tomato sauce, chipotles and herbs before adding rice and beans. It’s comforting, filling and feeds a party all in one pot!…
If you’re familiar with the Latin dish, Arroz con Pollo, consider this as the pork version. In fact, this one is made similarly to this Arroz con Pollo recipe. For this dish, pork is browned and then baked with an aromatic mixture of broth and tomato sauce. Once the pork is tender, rice and beans are added to cook in the sauce while in the oven. It does take some time to prepare but the wait is certainly worth it. Let the magic happen in the oven! Alternatively, you can do this in a crockpot, although it might mean using more than one pot depending if your slow cooker/crockpot insert is ovenproof. Be sure to check beforehand before attempting to prepare this recipe for the crockpot! Otherwise, transfer the dish to an ovenproof baking dish when you get to the step of adding the rice and beans. I’ve included the crockpot directions below after the recipe…
recipe from Cooks Illustrated
1 teaspoon garlic powder
fresh chopped cilantro
lime slices or wedges
fresh chopped avocado
Pat pork dry with paper towels and season with salt, pepper and garlic powder. Heat 1 tablespoon oil in large Dutch oven over medium-high heat until just smoking. Add half of pork and brown on all sides, 7 to 10 minutes; transfer to large bowl. Repeat with remaining tablespoon oil and remaining pork; transfer to bowl.
Remove pot from oven and increase oven temperature to 350 degrees. Defat braising liquid by letting liquid settle for 5 to 10 minutes then skimming fat away with ladle or wide spoon.
Remove from oven and stir in cilantro and lime juice; season with salt and pepper to taste. Cover and let stand 5 minutes before serving.