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Spanish Pork Casserole

No recipe image available.Be sure not to leave in the slow cooker too long, or the rice will overcook and become mushy. Serve with crusty bread.

Recipe Ingredients:

1 1/2 pounds boneless pork loin, cut into 1-inch cubes
1 (15 1/2-ounce) can garbanzo beans, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes, undrained
1 (6.8-ounce) Spanish rice mix
1 large onion, halved, thinly sliced
1 red bell pepper, cut into 2x1/4-inch strips
1 cup halved pimiento-stuffed green olives, drained
1/3 cup water
1 clove garlic, minced
1/8 teaspoon ground black pepper

Cooking Directions:

  1. Place beans, undrained tomatoes, rice and seasoning packet, onion, bell pepper, olives, water, garlic and pepper in 5-quart slow cooker. Mix until well combined. Place pork over mixure. Cover; cook on low heat setting 4 hours or until pork and rice are tender.

Makes 6 servings.

Recipe provided courtesy of National Pork Board.