STW: Pork Chili and Beans with Rice
Source of Recipe
"The Big Book of Casseroles", by Maryana Vollstedt
1 tablespoon chili powder
-- (up to 1 1/2 tablespoons)
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
black pepper -- freshly ground
-- (to taste)
2 tablespoon vegetable oil
2 pounds boneless pork loin -- cut into
-- bite-size pieces
1 cup yellow onion -- chopped
2 garlic cloves -- minced
1/2 cup long-grain white rice
3/4 cup rich chicken stock
or
3/4 cup canned chicken broth
-- (low sodium if possible)
1 can diced green chiles -- drained
(4 ounce size)
2 large tomatoes -- seeded, chopped,
-- and drained
1 can kidney beans -- rinsed and
-- drained (16 ounces)
FOR SERVING:
tortillas -- warmed
Preheat oven to 350 degrees F.
In a large bowl, combine chili powder, oregano, 1/2 teaspoon salt, cumin, coriander, and pepper. Add meat and toss to coat.
In a Dutch oven over medium heat, warm 1 tablespoon oil. Add meat and brown on all sides, 5 to 10 minutes. Stir in rice. Add stock, chiles, tomatoes, beans, and remaining 1/4 teaspoon salt. Return meat to Dutch oven and mix well.
Cover and bake until bubbly, and rice is tender, about 45 minutes, stirring once.
Serve with warm tortillas.
Serves 6 to 8.
Source: "The Big Book of Casseroles", by Maryana Vollstedt
Categories: Casseroles, Meats, Pork, Southwest
Recipe typed for you by Judi Mae Phelps.
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