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Categories:
rice onions red bell peppers bay leaves mace blades long grain rice chicken stock black-eyed peas pepper wedges pork chops sugar oregano paprika ground cinnamon chili powder garlic lemon juice
Viewed: 62 - Published at: 8 years agoIngredients
- rice, mixture
- 3 ounces onions, peeled, and finely chopped
- 3 ounces red bell peppers, seeded and chopped
- 2 bay leaves
- 2 mace blades
- 13 cup long grain rice
- 1 12 cups chicken stock
- 12 cup black-eyed peas (cooked or canned)
- 12 teaspoon pepper, to taste
- 9 ounces squash, seeded and sliced into 1/2 inch wedges
- 4 pork chops, fat and bone removed
- 1 teaspoon sugar
- 12 teaspoon dried oregano
- 12 teaspoon paprika
- 12 teaspoon ground cinnamon
- 14 teaspoon chili powder
- 12 teaspoon garlic, crushed
- 1 tablespoon lemon juice
Method
- -- preheat oven to 400 degrees.
- -- heat a medium pan over high.
- add onion, and bell pepper, cook for about 2 minutes.
- -- Add bay leaves, mace, rice, stock, beans, and pepper.
- Cover and bring to simmer for 12-15 minutes or until rice has absorbed stock and is tender.
- -- meanwhile, spread the squash out on a nonstick baking sheet.
- Cook in oven for 15 minutes, turning occasionally, until golden brown.
- -- TO MAKE JERK RUB mix all sugar, oregano, paprika,, cinnamon, chili powder, garlic, and lemon juice in a bowl and rub onto pork.
- -- heat a stove top grill pan over medium heat, sprayed lightly with oil.
- -- sear the pork chops on each side, then cook for about 5 minutes until done.
- -- serve pork chops with rice and bean mixture, and baked squash.
