↞ recipe box start page
Category: Soups
Prep Time: Cook Time: Total Time:
2 tbsp olive oil
1 lb. boneless pork loin, cut into cubes
1 small yellow onion, chopped
2 garlic cloves, minced
3 serrano chilies, seeded and chopped
1/4 cup long-grain rice
5 cups chicken broth
1/4 cup minced fresh cilantro
Juice of 1 lime
Salt and freshly ground pepper, to taste
Garnish: chopped avocado and tomato
In a large saucepan over medium-high heat, warm 1 tbsp of the olive oil. Working in batches if needed to avoid crowding, add the pork and cook until golden brown on all sides, about 6 minutes. Using a slotted spoon, transfer to a plate.
Reduce the heat to medium and warm the remaining 1 tbsp oil. Add the onion, garlic, chilies and rice and stir to coat with the oil. Add the broth and bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender, about 15 minutes.
Return the pork to the pan, stir in the cilantro and lime juice, and cook until the pork is cooked through, about 5 minutes. Season with salt and pepper. Ladle into bowls garnish with chopped avocado and tomato. Serve with warmed corn tortillas. Serves 4 to 6.
view more member recipes
MEXICAN-STYLE PORK & RICE SOUP
view my recipes
print
save
Category: Soups
Prep Time: Cook Time: Total Time:
2 tbsp olive oil
1 lb. boneless pork loin, cut into cubes
1 small yellow onion, chopped
2 garlic cloves, minced
3 serrano chilies, seeded and chopped
1/4 cup long-grain rice
5 cups chicken broth
1/4 cup minced fresh cilantro
Juice of 1 lime
Salt and freshly ground pepper, to taste
Garnish: chopped avocado and tomato
In a large saucepan over medium-high heat, warm 1 tbsp of the olive oil. Working in batches if needed to avoid crowding, add the pork and cook until golden brown on all sides, about 6 minutes. Using a slotted spoon, transfer to a plate.
Reduce the heat to medium and warm the remaining 1 tbsp oil. Add the onion, garlic, chilies and rice and stir to coat with the oil. Add the broth and bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender, about 15 minutes.
Return the pork to the pan, stir in the cilantro and lime juice, and cook until the pork is cooked through, about 5 minutes. Season with salt and pepper. Ladle into bowls garnish with chopped avocado and tomato. Serve with warmed corn tortillas. Serves 4 to 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Mexican Rice Memphis Style
by sgre52160
1 cup extra-long grain rice 1/2 cup diced white and green onions 1 1/2 lb ground beef 1 (4 oz) can Rotel tomatoes 1 (16 oz) can stewed tomatoes 1/2 cup picante sauce 2 tbsp salt 1 tbsp cayenne
by sgre52160
1 cup extra-long grain rice 1/2 cup diced white and green onions 1 1/2 lb ground beef 1 (4 oz) can Rotel tomatoes 1 (16 oz) can stewed tomatoes 1/2 cup picante sauce 2 tbsp salt 1 tbsp cayenne
Mexican Style Pork Chops
by sgre52160
6 pork chops (1/2 to 3/4 inch thick) 1/2 teaspoon salt 1 tablespoon vegetable oil 3/4 cup uncooked rice 1 1/2 cups water 1 (8 ounce) can tomato sauce 1 envelope taco seasoning mix 3/4 teaspoon
by sgre52160
6 pork chops (1/2 to 3/4 inch thick) 1/2 teaspoon salt 1 tablespoon vegetable oil 3/4 cup uncooked rice 1 1/2 cups water 1 (8 ounce) can tomato sauce 1 envelope taco seasoning mix 3/4 teaspoon
Mexican Style Shredded Pork - Crock Pot
by sgre52160
1 (3 pound) boneless pork loin roast, cut into 2 inch pieces 1/2 teaspoon salt 2 (4 ounce) cans diced green chile peppers 3 cloves garlic, crushed 1/4 cup chipotle sauce 3 1/4 cups water,
by sgre52160
1 (3 pound) boneless pork loin roast, cut into 2 inch pieces 1/2 teaspoon salt 2 (4 ounce) cans diced green chile peppers 3 cloves garlic, crushed 1/4 cup chipotle sauce 3 1/4 cups water,
view more member recipes