| 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 <[email protected]> on Dec 22, 1997
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