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09-07-2007, 08:10 PM #1COOLCATPANTHERGuest
TWO RICE RECIPES THAT I COOK A LOT
PART ONE -- THE SPICY PORK
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.
PART TWO -- THE 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
HOMEMADE RICE A RONI
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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