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Ingredients Jump to Instructions ↓

  1. 4 Pork chops - (8 oz ea) - butterflied Marinade

  2. 2 cups 474ml Water

  3. 2 teaspoons 10ml Salt

  4. 1 tablespoon 15ml Sugar

  5. 1 Cumin

  6. 1 Thyme

  7. 1 Minced garlic

  8. 1 Freshly-ground black pepper

  9. 1 Cayenne pepper Red Beans

  10. 1 tablespoon 15ml Olive oil

  11. 1 oz 28g Diced yellow onion

  12. 1 oz 28g Diced green pepper

  13. 1 oz 28g Diced celery

  14. 1 Chopped garlic

  15. 1 Crushed red chiles

  16. 3 oz 85g Sliced Italian sausage

  17. 4 oz 113g Diced ham

  18. 3 oz 85g Sliced andouille Cajun sausage

  19. 3/4 cup 120g / 4 1/5oz Canned red kidney beans - with liquid

  20. 2 teaspoons 10ml Tabasco sauce Rice

  21. 2 cups 474ml Chicken broth

  22. 1/2 teaspoon 2 1/2ml Salt

  23. 1 Saffron

  24. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  25. 1 cup 160g / 5.6oz Long-grain rice Vegetables

  26. 4 tablespoons 60ml Olive oil

  27. 1 tablespoon 15ml Yellow onion - chopped (small)

  28. 1 tablespoon 15ml Green pepper - chopped (small)

  29. 2 Garlic cloves - minced

  30. 1 Celery rib - diced

  31. 1 cup 146g / 5.1oz Chopped mushrooms Finishing Up

  32. 2 Tomatoes - peeled, seeded, (large) And chopped

  33. 2 tablespoons 30ml Cajun seasoning

  34. 1/4 cup 15g / 1/2oz Thinly-sliced onions - chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Mix all marinade ingredients together and bring to boil. Cool. Add the pork chops and marinate in refrigerator 24 hours. For the Red Beans: Saute first 9 ingredients until vegetables are tender. Add kidney beans (with liquid) and Tabasco sauce. Simmer 20 minutes. For the Rice: Combine first four ingredients. Cook rice in mixture per package directions until done. For the Vegetables: Saute in olive oil over medium heat until tender. Mix together the cooked rice and sauteed vegetables. Add chopped tomatoes. Sprinkle each pork chop with 1/2 tablespoon Cajun seasoning. Grill until done medium-well. Assemble by putting rice in middle of plate. Top with red beans. Place chopped onion on beans. Place grilled chops on top. This recipe yields 2 servings at the Rainforest (4 at home).

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