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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F. | 2. Bring water to a boil in a saucepan and turn down to a simmer. | 3. 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. | 4. Saute your vegetables in the pork fat which has accumulated in your skillet, scraping the pan to get all the good stuff. | 5. Add rice and stir to coat grains with fat; then add tomato paste, spices and salt and stir to combine. | 6. Add rice mixture to pork in casserole. | 7. 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. | 8. 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). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rib	2 -3		boneless sliced	0.0	0.0	0.0	0.0
green onion	1/2	bunch	sliced	-	-	-	-
bell pepper	1/2		minced	-	-	-	-
celery rib	1		minced	-	-	-	-
mushroom	4	ounces	sliced mixed	38.5553	7.6997	2.5401	0.5557
rice	1 1/2	1/2		1018.425	211.5938	20.9235	8.88
water	3 1/2	cups		0.0	0.0	0.0	0.0
tomato paste	6	ounces		139.4795	32.1653	7.3482	0.7995
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
cinnamon	1/8	teaspoon		-	-	-	-
salt	1 1/2	1/2		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.