PORK and RICE (MEXICO)

Mexican Pork and Rice

This is another traditional dish of Mexico.  It makes a delicious light main meal

This recipe is easy to make, but takes some time to prepare.  Vegetarians can omit the sausage.

Ingredients            -        Serves 4 :

1. 2 tablespoons vegetable oil

2. 1 medium-sized onion, chopped

3. 1 lb. minced [ground] pork

4. 8 oz. sausage meat

5. 2 celery stalks, chopped

6. 1 green pepper, white pith removed, seeded and cut into rings

7. 3 oz. [1/2 cup] raisins

8. 1 garlic clove, crushed

9. ¼ teaspoon ground cumin

10. 1/2 teaspoon hot chilli powder

11. 1 tablespoon chopped fresh parsley

12. 1 teaspoon salt

13. 1/2 teaspoon black pepper

14. 6 oz. [I cup] long-grain rice, washed, soaked in cold water for 30 minutes and drained

15. 14 oz. canned peeled tomatoes

16. 4 fl. oz. [1/2 cup) water

17. 2 tablespoons tomato puree juice of 1/2 lemon

18. 3 tablespoons pine nuts

Preparation :

Preheat the oven to moderate 350' F (Gas Mark 4, 180 C).

In a large flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the onion and fry, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown. Add the pork and sausage meat and cook, stirring frequently, for 3 to 5 minutes, or until the meat is lightly browned all over.

Add the celery, green pepper, raisins, garlic, cumin, chilli powder, parsley, salt, pepper and rice. Fry the mixture, stirring constantly, for 5 to 7 minutes or until the rice has changed color. Add the tomatoes with the can juice, the water and tomato puree and stir to mix. Simmer for 5 minutes. Reduce the heat to low, cover the casserole and cook for a further 10 minutes.

Remove the casserole from the heat and place it in the oven. Bake, covered, for 25 minutes.

Remove the casserole from the oven and sprinkle the lemon juice and the pine nuts over the top. Return the casserole to the oven, uncovered, and bake for a further 10 minutes.

Remove the casserole from the oven and serve immediately.