One Skillet Dinner: Rice, Beans and Pork

Dinner doesn’t have to be a major production.  I am a true believer in keeping it simple and using what is on hand.  Recipes that have a ton of ingredients that you will only use once, are wasteful and frustrating.

I keep my pantry stocked with basics that I can go to in a pinch, beans, rice and canned meat & stock (I pressure can my own) are always on my shelves.  I keep diced onions in the freezer for a quick go to as well.

Here is a simple one skillet meal that really sticks to your ribs and is so easy to prepare.  Nothing fancy, even the name is as simple as it gets:

Rice, Beans and Pork

Ingredients:

• 2 1/2 cups of rice (not cooked)
• 1 cup of pork (or chicken) broth
• 3 cups of water
• 1 four/eight ounce jar of mushrooms (depending how much you like mushrooms, or not at all if you don’t)
• one small onion diced
• 1 tablespoon of lard or butter
• 2 cups of shredded pork or chicken (or canned, I use my own canned pork)
• 1 can of red kidney beans
• 3 cloves of garlic minced
• 1/4 tsp of parsley
• 1/4 tsp of thyme
• salt and pepper to taste
• Hot sauce (Optional)

Directions:

1. In a deep skillet, melt your lard/butter.
2. add in your onion and garlic and cook until limp.
3. Add in your mushrooms with juice.
4. Add in your Rice, stir in with the base until well mixed.
5. Add in your Broth and meat.
6. Add in your beans.
7. Add in water and cover the skillet and let cook until MOST of the water is soaked up by the rice.  (use a medium heat)
8. Add in your parsley, thyme, salt and pepper.
9. Continue to cook while “folding” ingredients until the rice is tender. Be very careful not to scorch your rice!
10. Dish up and serve, adding hot sauce to your liking.

This dish also is great as leftovers for a quick lunch or meal on the run.

Enjoy and Until next time!

Mrs. Kay L. Rice