PORK RICE STIR-FRY
A colorful stir-fry comes together in no time with leftover long grain rice. Quick and easy, this family favorite takes just minutes to prepare.-Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet or wok, saute the pork in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same pan, heat remaining oil. Add the mushrooms, peas, water chestnuts, peppers, onion and garlic; stir-fry until vegetables are crisp-tender., Combine the soy sauce and sugar; stir into vegetable mixture. Cook for 1-2 minutes. Return pork to the pan. Stir in rice; cook for 3-5 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 182 calories, Fat 6g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 245mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
MEXICAN PORK WITH VEGETABLE RICE
Savor the flavor of our scrumptious Mexican Pork with Vegetable Rice dish. Ready to serve in just 30 minutes, this easy-to-make Mexican Pork with Vegetable Rice also counts as a Healthy Living recipe.
Provided by My Food and Family
Categories Grains
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook rice as directed on package, adding corn and 1 Tbsp. of the taco seasoning mix to cooking water along with rice. Stir in cilantro.
- Meanwhile, cook meat in hot oil in large nonstick skillet on medium high heat 2 to 3 min. or until meat is browned. Add remaining taco seasoning mix, red peppers, zucchini, onions and water. Cook on medium-high heat 5 min. or until vegetables are crisp-tender, stirring occasionally.
- Serve meat mixture over rice mixture.
Nutrition Facts : Calories 390, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g
MEXICAN RICE WITH CHIPOTLE PORK & AVOCADO SALSA
Ditch the takeaway and rustle up this smoky, spicy pork stir-fry with black beans, coriander and avocado
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 30m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the pork with 1 tbsp of the chipotle paste, cumin, paprika, sugar and some seasoning. Spread on a baking tray, drizzle with the vegetable oil and bake for 20 mins until tender.
- Meanwhile, cook the rice following pack instructions until just cooked, then drain. Put back in the pan, add the beans and keep warm with a lid on.
- In a small bowl, toss the avocado with the red onion, most of the coriander, remaining chipotle paste and lime juice, then season. Serve the rice and beans with the pork, avocado salsa, jalapeño, lime wedges and remaining coriander.
Nutrition Facts : Calories 687 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 54 grams protein, Sodium 1.2 milligram of sodium
MEXICAN-STYLE PORK AND RICE CASSEROLE
I created this recipe when I had a surplus of country style ribs and a family sick of eating ribs. It's like carnitas de puerco and spanish rice all in one dish. My family loved it, so I'm writing it down. Feel free to use a whole bunch of onions and/or 8 oz of mushrooms. I was just using what I had on hand.
Provided by Gnat B. Myers
Categories Medium Grain Rice
Time 1h
Yield 1 9, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Bring water to a boil in a saucepan and turn down to a simmer.
- Brown pork in a skillet over medium-high heat. Do this in batches so as not to crowd your pan. Remove pork to a 9" x 13" casserole dish.
- Saute your vegetables in the pork fat which has accumulated in your skillet, scraping the pan to get all the good stuff.
- Add rice and stir to coat grains with fat; then add tomato paste, spices and salt and stir to combine.
- Add rice mixture to pork in casserole.
- Pour most of the water over the pork and rice, saving about 1/2 cup to deglaze your skillet. Pour water from skillet to casserole and stir to combine.
- Cover tightly with foil and place in the oven to bake about 45 minutes, until pork and rice are tender (don't check before 30 minutes).
Nutrition Facts : Calories 227, Fat 1.8, SaturatedFat 0.4, Cholesterol 7, Sodium 822.7, Carbohydrate 46, Fiber 2.6, Sugar 4.1, Protein 6.8
MEXICAN PORK WITH VEGETABLE RICE
Steps:
- Cook rice as directed on package, adding corn and 1 Tbsp. of the taco seasoning mix to cooking water along with rice. Stir in cilantro.
- Meanwhile, cook pork in hot oil in large nonstick skillet on medium high heat 2 to 3 minutes or until pork is browned. Add remaining taco seasoning mix red peppers, zucchini, onions and water.
- Cook on medium high heat 5 minutes or until vegetables are crisp tender, stirring occasionally.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MEXICAN VEGETABLE RICE BOWL
This recipe is for a vegan 'queso' sauce served over vegetables and rice. You will need a Vitamix® or equivalent for the queso.
Provided by Shawn Makinson
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 2
Number Of Ingredients 13
Steps:
- Stir 1 tablespoon liquid amino acid and onion powder together in a small bowl to dissolve the powder into liquid; pour into a large plastic resealable bag; add zucchini and kale and work the bag to coat vegetables with the marinade. Squeeze bag to remove excess air and seal. Marinate vegetables for 10 to 15 minutes.
- Blend coconut milk, macadamia nuts, cashews, nutritional yeast, chili powder, remaining liquid amino acid, cayenne pepper, and red pepper flakes in a blender until smooth.
- Heat oil in a large skillet over medium-high heat. Pour zucchini and kale from the plastic bag into the skillet; saute just until heated through, 2 to 3 minutes.
- Divide cooked rice between two bowls; top each portion with about half the vegetable mixture. Drizzle the blended sauce over the vegetables.
Nutrition Facts : Calories 771.7 calories, Carbohydrate 53.3 g, Fat 59.1 g, Fiber 14 g, Protein 22.1 g, SaturatedFat 24.9 g, Sodium 468.8 mg, Sugar 5.5 g
MEXICAN RICE CASSEROLE WITH BEEF AND PORK
A fabulous, delicious Mexican rice casserole that your whole family will enjoy! Serve with sour cream and tortilla chips!
Provided by Holly
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 10
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a Dutch over over medium-high heat. Add green bell pepper, red bell pepper, onion, and garlic; cook and stir until fragrant, about 1 minute. Add green chiles and jalapenos; cook and stir until starting to soften, 3 to 4 minutes. Add rice; cook until coated in oil, about 3 minutes. Add broth, tomatoes, Southwest seasoning, salt, and pepper. Stir well and bring to a boil. Add lime juice and stir well. Cover with lid.
- Transfer to the preheated oven and bake while you prepare the meat, 10 to 15 minutes.
- Heat a skillet over medium-high heat. Add pork and beef; saute until browned and crumbly, 5 to 7 minutes. Mix in taco seasoning, chili powder, and cumin; season with salt and pepper. Add black beans and stir.
- Remove rice from the oven and mix in the meat mixture; sprinkle a few tablespoons of water on top. Continue baking until rice is tender yet firm to the bite, 20 to 25 minutes. Mix in green onions and cilantro; top casserole with Cheddar cheese and mozzarella cheese. Return to oven and bake until cheeses melt, about 5 minutes more.
Nutrition Facts : Calories 470.5 calories, Carbohydrate 52 g, Cholesterol 53.8 mg, Fat 18.8 g, Fiber 5.4 g, Protein 21.8 g, SaturatedFat 6.4 g, Sodium 892.2 mg, Sugar 3.9 g
MEXICAN PORK CHOPS AND RICE
This is a favorite dish around my house. If you like spicy dishes that are a little different you'll love this.
Provided by MiniMom1970
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350.
- In a large saucepan combine the tomatoes, 2 jalapeno peppers (quartered), 1 onion (quartered), 3-4 cloves garlic (whole), 3/4 of the bell pepper (sliced) and salt and pepper to taste. Cook over medium high heat until the peppers and onions are tender.
- While the sauce is cooking, dice the remaining jalapeno, onion, garlic, and bell pepper. Set aside.
- In a large deep skillet fry pork chop strips over medium heat until fully cooked and tender (no need to add oil).
- When the pork chops are fully cooked, pour the tomato mixture into a blender until liquified. Pour over pork chops in skillet, cover and simmer on low heat.
- While that is simmering, cook the rice according to directions. Saute the diced peppers, onion, and garlic in oil until tender. Pour cooked rice into sauted ingredients and mix well.
- Pour rice into 13x9 baking dish, pour pork chop mixture over rice and cover with shredded cheese. Bake uncovered for 10-15 minutes.
Nutrition Facts : Calories 617.2, Fat 20.8, SaturatedFat 7.9, Cholesterol 136, Sodium 290.9, Carbohydrate 55.6, Fiber 5.1, Sugar 8.9, Protein 50.3
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