6 pounds pork roast, boneless and very lean

3 medium onions

1/4 cup crushed or chopped garlic

1/3 cup salt

2 teaspoons ground black pepper

1 cup chopped green chilies (from a #10 can)

1/3 cup dried oregano leaves

1/3 cup dried cilantro flakes

1 and 1/2 teaspoon ground cumin seed

4 teaspoons ground red chipotle chili pepper

1/3 cup ground ancho chili pepper

1 teaspoon ground cayenne chili pepper

Regular dark or mild chili powder can be substituted for the last three

items if this is easier.

Place pork roast in crock-pot. I use my 6-quart size so it's big enough.

Add garlic, spices, onions, chilis, and about 1 cup water. Cook on low for

8-10 hours, or until cooked all the way thru. Remove meat from crock-pot

and cut into bite size pieces. Divide into 6 plastic containers. Divide

the spices/onion/chili/garlic/water/juices evenly into the 6 containers.

Add a little more water to each container so the meat is covered. Freeze

for later use to make spicy rice.


1 container spicy pork

1 pound white rice

10 cups water

Place one container of frozen spicy pork in a deep-sided frying pan. Add

rice and water. Cook over low/medium heat, stirring frequently, until water

is absorbed by the rice. For dryer rice, add less water. For more moist

rice, add more water. This makes about 12-15 cups.

You now have 5 more containers of frozen spicy pork to make 5 more huge pans

of spicy rice!

NOTES: The pork roasts I use in this recipe come 3 in a package and weighs

about 6 pounds total for the package. I buy them at Costco for $1.99 a

pound. They are boneless, and very lean. The amount of fat on these roasts

is so small as to be barely visible. This is one of those very few

occasions I spend more than a dollar a pound for meat, as overall, this is a

relatively inexpensive dish. And since each pan of 12-15 cups has about 1

pound of meat, this stretches the food dollar even more.

Brown rice can be substituted for white. The spices can be adjusted to your

taste, and the green peppers can be eliminated if you choose. One could

also add corn to make this a more complete one-pan meal. A little cheese

melted on top is fantastic. Leftovers are great heated in the microwave.

You could also use this for burrito fillings or with some eggs for



1 pound white rice

1 pound spaghetti noodles, broken in small pieces

1 medium onion chopped

1 tablespoon chopped garlic

2-3 tablespoons oil

1/2 cup chicken or beef bullion powder

8 cups water

OR substitute chicken or beef stock in place of the water and bullion


In large deep frying pan with a lid, put onions, garlic, oil and cook until

onions are clear, but not brown. Add rice and noodles. Cook until browned

a little, stirring constantly so it does not burn. If you do NOT want the

noodles and rice browned, stir only until coated with the oil. Add bullion

powder and water, and cook over medium heat, stirring occasionally. This

makes about 10 cups.

NOTES: Sometimes I add frozen veggies or cooked chunks of chicken. You

could also substitute cooked beef with beef bullion in place of chicken with

chicken bullion. This makes great leftovers for lunch or even with eggs for

breakfast the next day. You could also use up leftover veggies in this

dish, or melt a little cheese on top for variety. If you have homemade or

canned stock, you could use this instead of the bullion and water, adding

salt and spices to taste.

I buy rice, chicken bullion powder, oil, and garlic in bulk at Costco as I

find it cheaper there. I buy spaghetti noodles anywhere I can find them the

cheapest. This helps keep this a lot less expensive than it would be

otherwise. My cost for making this is about $1.40 for about 10 cups. This

is based on prices in 2004 - as I now get rice and spaghetti noodles given

to me, which make it even cheaper. Compare this to those $1.29 boxes of

Rice a Roni that make only 2 cups and you see where the savings can add up.

Adding veggies and/or meat to this recipe increases your cost, but also

increases the total cups to 11-12 cups. Adding both meat and veggies can

make this a wonderful complete one-pan meal. Again, leftovers are fantastic

when reheated for lunches the next day, or rolled in a flower tortilla with

a little grated cheese, or added to an omelet with a little cheese melted on

top. The possibilities are endless if one uses their imagination.

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