Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds boneless pork butt, cut into 1-inch cubes

  2. 1/3 cup all-purpose flour

  3. 1/4 teaspoon salt

  4. 1/2 teaspoon curry powder

  5. 1/4 teaspoon black pepper

  6. 1/4 cup vegetable oil

  7. 2 cups chopped onions

  8. 1 to 2 hot peppers, finely chopped

  9. 4 cloves garlic, minced

  10. 1 (28-ounce) can crushed tomatoes, no salt added

  11. 2 (14 1/2-ounce) cans vegetable broth, no salt added

  12. 1 (6-ounce) can tomato paste, no salt added

  13. 1 cup chopped carrots

  14. 1 cup chopped green peppers

  15. 2 teaspoons thyme

  16. 1 bay leaf

  17. 1 1/4 cups rice

Instructions Jump to Ingredients ↑

  1. Place half of pork cubes in 1-quart self-sealing plastic bag. Combine flour and seasonings; mix until blended. Add half of flour mixture to pork in bag. Seal bag; shake to coat pork with flour mixture. Repeat with remaining flour and pork cubes. In 8-quart Dutch oven brown pork cubes in hot oil until lightly browned; remove and set aside. Add onions, peppers and garlic to pan. Cook, stirring occasionally, until lightly browned. Add tomatoes, broth and tomato paste to pan, stirring until mixture is smooth. Bring to a boil; return pork to pan along with 1/2 cup each carrots and green peppers. Stir in thyme and bay leaf. Cover, simmer over low heat 20 to 25 minutes. Stir in rice and remaining carrots and green pepper. Cover, continue cooking over low heat 20 to 25 minutes, stirring occasionally until rice is tender and all liquid is absorbed.


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