Southwestern Pork and Rice

This recipe we received from a long time customer, Pat Hintz. She has also created a wonderful cook book using many of our spices and herbs.(Available in our Milwaukee Store) She was a demonstrator for an up-scale department store in Reno NV. She would demonstrate the lastest cookware or appliance by cooking with them and using our spices.

Yield: 6 servings
Collections: American Main Dish Pork Spice

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Aromatic and earthy, ground cumin is an essential flavor in Latin cooking, and frequently used in Indian curries and rice dishes. We... Size Options
$5.99 Glass jar, 1/2 cup (wt. 2.3 oz)

Southwestern Pork and Rice Recipe

  • 2 pounds pork cut into 1" pieces
  • 1/2 large onion, diced
  • 3 cloves garlic, chopped
  • 1 tablespoon Southwestern seasoning
  • 1/2 teaspoon ground cumin
  • to taste, salt and pepper
  • jiuce of 2 small or 1 large lime
  • 1 15 ounce can diced tomatoes
  • 2 tablespoons oil
  • 1 cup uncooked rice
  • 1 quart water
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Preparation Instructions

1) Season pork with a sprinkle of southwestern seasoning, some lime juice,and salt and pepper. Heat oil in skillet on med. heat. Add pork and brown. May be done in 2 batches.
2) Add onion and garlic cooking until onion is translucent
and pork is browned well. Place into a 4-5 quart dutch oven.
3)Deglaze skillet with 1 cup water, adding tomatoes and remaining Southwestern seasoning and cumin. Simmer 5 minutes. Add to dutch oven.
4)Add remainder of water and simmer uncovered for 1-1 1/2 hours until pork is tender. Add uncooked rice and simmer 20 minutes,covered.

Yield: 6 servings
Helpful Hints

1 small can sliced black olives can be added and the end if desired.


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