[CH] Fantastic, sorta Mexican rice!

Doug Irvine (dirvin@bc.sympatico.ca)
Sat, 30 May 1998 18:41:32 -0700

Hello all...Two nights ago we had a boneless pork loin, slathered with 
Walkers Jerk Rub, which had been marinated in a plastic bag with this
for 48 hours...got it outta the bag, and put it inna oven at 300F for
about 4 hours(2-3 lb roast) Put water in the bottom of pan and as this
was a convection oven, kept adding water. It was very good! Tonight, not
ever having the same thing twice inna row, we had the pork, sliced cold,
fat removed, and with it I devised a Sort of Mexican Rice, recipe
1	cup rice
1	LARGE Vidalia onion....baseball size(bigger)chopped fine 
3	cloves of garlic minced
2	good sized, seeded, serrano peppers, chopped fine
3	large ripe tomatoes, skinned and chopped
1+	cups of chicken stock
	salt....Calvins Chile powder to taste!!
	olive oil

Put oil in pot, heat and add the onion, garlic, peppers and simmer for
about five minutes until onions are transparent..throw in the tomatoes
and stir this mess around for awhile until the liquid disappears, then
add the rice, sprinkle it all over the top of the veggies, cover for
about another two minutes...lift lid, stir rice around, add the stock,
bring to boil, turn down to simmer, add salt and Calvins and cover for
about 15 minutes....set timer! When the timer goes off, check for
seasoning, add whatever it needs, salt, sugar, cumin or whatever, cover
again, remove from heat and let sit, covered for aboput five minutes
before serving...you could add Mexican Oregano, if desired.
I served the meat and the rice with a foil of creamed celery and
carrots, NOT hot, as a counterpoint to the heat in the rice and the
flavour in the meat....Walker's Wood Jamaican Jerk sauce is absolutely
the best there is(all disclaimers, dont even get a free bottle!!!But boy
it is good! Hope whomever tries this likes it as much as we
did....Cheers, Doug in BC