Recipes
Pork and Spanish Rice Two Ways
4 servings
varies total
Shopping list
Slow Cooker Pork and Spanish Rice
Ingredients
- 1 jar rustic pasta sauce (23–25.5 oz)
- 1 cup water
- 1 ½ lb boneless pork blade steaks
- 1 package Spanish-style seasoned rice (5–6.5 oz)
- ½ cup Spanish olives
- 1 cup queso fresco
Steps
- Whisk sauce and water until combined. Pour one-half sauce mixture into bowl of slow cooker. Cut pork steaks in half, then place over sauce (wash hands); cover with remaining half sauce mixture.
- Cover slow cooker and cook on HIGH 90 minutes (or on LOW 3 hours) until pork is 145°F.
- Remove pork and chop roughly. Stir rice and olives into slow cooker. Add pork back to slow cooker; cover and cook on HIGH 30–40 minutes (or on LOW 45–60 minutes).
- Crumble cheese. Serve pork and rice topped with cheese.
Serving Suggestions
- Complete your meal with steamed vegetables, and black beans, and ripe plantains.
- These recipes have different total cook times, but both require little effort and deliver delicious results.
Slow Cooker Pork and Spanish Rice
Amount per ¼ recipe serving: Calories 540, Total Fat 23g, Sat Fat 7g, Trans Fat 0g, Chol 95mg, Sodium 1350mg, Total Carb 44g, Fiber 6g, Sugars 10g, Protein 34g, Calc 25%, Vitamin A 0%, Vitamin C 0%, Iron 15%