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Pork and Spanish Rice Two Ways
Recipes
Pork and Spanish Rice Two Ways
4 servings
varies total

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

    1. 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.
    2. Cover slow cooker and cook on HIGH 90 minutes (or on LOW 3 hours) until pork is 145°F.
    3. 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).
    4. 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%