Spanish Pork Casserole
Be sure not to leave in the slow cooker too long, or the rice will overcook and become mushy. Serve with crusty bread.
1 1/2 pounds boneless pork loin, cut into 1-inch cubes
1 (15 1/2-ounce) can garbanzo beans, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes, undrained
1 (6.8-ounce) Spanish rice mix
1 large onion, halved, thinly sliced
1 red bell pepper, cut into 2x1/4-inch strips
1 cup halved pimiento-stuffed green olives, drained
1/3 cup water
1 clove garlic, minced
1/8 teaspoon ground black pepper
- Place beans, undrained tomatoes, rice and seasoning packet, onion, bell pepper, olives, water, garlic and pepper in 5-quart slow cooker. Mix until well combined. Place pork over mixure. Cover; cook on low heat setting 4 hours or until pork and rice are tender.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.