| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1 |
ts |
Dry mustard |
| 1/2 |
ts |
Thyme leaves |
| 1 1/4 |
ts |
Paprika |
| 1 |
ts |
Cumin |
| 1/2 |
ts |
Oregano |
| 2 |
tb |
Vegetable oil |
| 2 |
|
Bay leaves |
| 1 |
lb |
Ground pork |
| 1 |
md |
Onion; chopped |
| 1 |
md |
Bell pepper; chopped, |
| 3 |
|
Cloves garlic; minced |
| 2 |
tb |
Fresh parsley |
| 1 |
tb |
Butter |
| 2 |
c |
Chicken stock |
| 2 |
c |
Uncooked; converted rice |
| 2 |
|
Green onions; chopped |
INSTRUCTIONS
Combine all seasonings in a small bowl and set aside. Warm a large skillet.
Add oil and bay leaves and heat for 1 min. Add ground pork and cook until
browned. Drain excess grease. Add seasonings and blend well. Add onions,
bell pepper, garlic and parsley. Cook 5 min. until the vegetables are soft.
Add butter and stir until melted. Add chicken stock, then rice. Mix
thoroughly. Add green onions and cook, covered, 20-25 min. Makes 8
servings. SOURCE: The Clarion Ledger
Posted to EAT-L Digest by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM>
on Dec 22, 1997
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