Jambalaya With Pork Loin
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat, Miscellaneo, Rice | 4 | Servings | |
INGREDIENTS
| 2 | Onion, finely chopped | |
| 1 | Red Bell Pepper, finely | |
| Chopped | ||
| 3 | Celery Leaves, finely | |
| Chopped | ||
| 1 | Carrot, finely chopped | |
| 2 | Bacon | |
| 1 | T | Oil |
| 240 | g | Parboiled Rice, 3 dl. |
| 1 1/2 | t | Salt |
| 1 | t | Paprika |
| 1/4 | t | Cayenne Pepper, or more to |
| Taste | ||
| 1/2 | t | Thyme |
| 1 | Clove Garlic, crushed | |
| Pepper, to taste | ||
| 5 | Deciliters Chicken Bouillon | |
| 1 | lb | Pork Loin, lean |
| Fresh Dill Weed, for | ||
| Garnish |
INSTRUCTIONS
Cut bacon in small cubes and brown in oil. Add vegetables. Add rice and spices let browm for ca. 1 minute. Add bullion. Mix well and boil covered for approximately 15 minutes. Trim pork loin of any excess fat and cut in thin 1 1/2 strips. Add these to the the rice mixture. Let cook for 5-7 minutes. Let stand 3-4 minutes. Garnish with dill if desired. Recipe By : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 266
Calories From Fat: 70
Total Fat: 7.9g
Cholesterol: 74.8mg
Sodium: 984.9mg
Potassium: 931.1mg
Carbohydrates: 20.6g
Fiber: 5.6g
Sugar: 5.4g
Protein: 28.1g