Pork and Rice (Arroz con Chancho)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons lard or vegetable oil 2 pounds boneless pork loin or shoulder, cut into 1-inch cubes 2 teaspoons finely chopped garlic
1/2 teaspoon ground annatto 1 tablespoon sweet paprika 1 fresh hot red pepper, seeded and chopped, or 1/2 teaspoon cayenne
salt 2 cups long-grain rice 1-1/2 cups fresh green peas, shelled



1 Heat the lard or oil in a flameproof casserole and saute the pork pieces until they are lightly browned all over. Add the garlic, annatto, paprika, fresh hot pepper or cayenne, and salt to the casserole and saute for a minute or two longer. Add enough water barely to cover and simmer, covered, over low heat until the pork is tender, about 1-1/2 hours. Drain the liquid from the casserole and measure it. Add enough water to make the quantity up to 4 cups. Return the liquid to the casserole, stir in the rice and the peas, cover, and bring to a boil. Reduce the heat as low as possible and cook until the rice and peas are tender and all the liquid absorbed. Serve with a green vegetable or salad.

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