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Sweet and Spicy Spanish Rice


3/4 lb. pork boneless loin, cut into 1/2 inch pieces
1/2 cup coarsely chopped red onion
2 cups water
1 cup uncooked regular long-grain rice
3/4 cup thick-and-chunky salsa
1/4 cup peach and apricot preserves
1 to 2 tablespoon lime juice
Chopped avocado, if desired

Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium high heat. Cook pork and onion in skillet 3 to 5 minutes, stirring occasionally, until pork is brown.

Stir in water; heat to boiling. Stir in rice; reduce heat to low. Cover and simmer 15 to 20 minutes, stirring occasionally, until liquid is absorbed.

Stir in salsa, preserves, and lime juice; heat until hot. Serve topped with avocado.

Makes 4 servings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.