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A simple, accessible recipe for those middle of the week days when time is short. The ingredients might just be in your pantry already!
Prep time: 15 minutes; cooking time: 25 minutes
6 pork blade steaks, (½ to ¾-inch thick), seasoned with salt and pepper
2 tablespoons corn oil, OR olive oil
4 cloves garlic, minced
1 small white onion, chopped
2 cups uncooked rice
4 plum tomatoes, chopped
2 medium jalapeño chiles, minced
1 cup beer, or 1 cup water (see note at end)
2 cups chicken broth, or water (see note at end)
Fresh cilantro, chopped (optional)
1. Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 minutes on each side. Remove from skillet and cover loosely with foil.
2. Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet. Add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes. Add tomatoes, jalapeño chiles, beer and broth or water. Bring to boil; cover. Reduce heat to medium low and simmer 10 minutes.
3. Place pork on top of rice; cover. Simmer 8 or 9 minutes until internal temperature on a thermometer reads 160 degrees F. Let stand 5 minutes before serving. Sprinkle with chopped cilantro if desired.
Note: Chicken broth or water may be substituted for the beer in this recipe. If using water only, additional salt and pepper may be needed.