Pork Jambalaya
Yield
8 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 ½ | pounds |
pork
1 inch cubs |
|
| 1 | cup |
onions
chopped |
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| ¼ | cup |
sweet red bell peppers
finely chopped |
*
|
| ½ | cup |
white wine
dry |
*
|
| ½ | teaspoon |
mint leaves
crushed, dried |
*
|
| 1 | tablespoon |
garlic
chopped |
|
| 1 ½ | cups |
long grain rice
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
red hot pepper sauce
or ground cayenne pepper, to taste |
*
|
| 1 | x |
stock
or water |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 680.4 | g |
pork
1 inch cubs |
|
| 237 | ml |
onions
chopped |
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 59 | ml |
sweet red bell peppers
finely chopped |
*
|
| 118 | ml |
white wine
dry |
*
|
| 2.5 | ml |
mint leaves
crushed, dried |
*
|
| 15 | ml |
garlic
chopped |
|
| 355 | ml |
long grain rice
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
red hot pepper sauce
or ground cayenne pepper, to taste |
*
|
| 1 | x |
stock
or water |
*
|
Directions
Over medium-high heat in a large saucepan, heat the oil, brown off the pork, then remove from the pot.
Add the onions, green onions, parsley, and bell pepper, and cook until the onions are brown.
Stirring, add the wine, mint, garlic, rice, meat, salt, hot sauce, and enough water (or stock) to cover the rice by ½ inch.
Continue cooking on medium-high heat, stirring occasionally.
Bring the stock to a boil and let boil until it has disappeared from the top, stir again, then lower heat.
Cover the pot and simmer for at least 1 hour before lifting the lid.
Then check the rice for doneness, stir, cover, and let steam another 15 to 20 minutes.
