Mesquite Cajun Pork and Rice
TOTAL TIME5 hrs 10 mins
SKILL LEVELBeginner
SERVINGS2
About this RecipeSmoky mesquite-seasoned pork, tender vegetables, and rice come together in this comforting one-pot meal made with Smithfield pork loin filet.
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Ingredients
Gather Ingredients from the list below 2 tbsps. (optional) Fresh parsley, chopped 3 Medium onions, coarsely chopped 3 Bell peppers (assorted colors), cut into 1" pieces 14 oz. Chicken broth, 99% fat free 1/2 tsp. Black pepper 2 cups Instant white rice 1 tbsp. Hot Sauce
Gather Ingredients from the list below
Directions
1.
Combine the onions, bell peppers, and broth in a 5-quart slow cooker, then place the pork on top and sprinkle with black pepper.
2.
Cover and cook on high for 4 hours, or on low for 8 hours.
3.
Turn off the slow cooker, remove the pork, and let it stand for 10 minutes.
4.
Stir the rice into the vegetables and liquid in the slow cooker, then cover and let stand for 10 minutes or until the liquid is absorbed.
5.
Reserve 2 cups of the rice mixture and half of the pork loin filet for the Baked Burritos recipe.
6.
Slice the remaining pork and serve over the rice and vegetables. Drizzle with hot sauce and sprinkle with parsley, if desired.
