By Jonah Free
Cut the pork and chicken breast into bite-sized cubes. Season with salt and pepper.
Finely chop the onion and mince the garlic. Peel and dice the carrot.
In a large pan, heat the olive oil over medium-high heat. Add the pork cubes and sauté until browned on all sides, about 5-7 minutes. Remove the pork and set aside.
In the same pan, add the chicken cubes and cook until browned, about 5 minutes. Remove and set aside with the pork.
In the same pan, add chopped onion, garlic, and diced carrot. Sauté until onion is translucent, about 3-4 minutes.
Add the rice to the pan and stir well to coat the grains with oil. Toast the rice for about 2 minutes.
Pour in the chicken broth, add thyme, bay leaf, and return the pork and chicken to the pan. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and cover the pan. Let it simmer for 20 minutes or until the rice is cooked and has absorbed all the broth.
Remove from heat and let it sit, covered, for 5 more minutes. Then fluff with a fork before serving.
Taste and adjust seasoning with salt and pepper if necessary. Serve hot.
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This Main Course Dinner Poultry Pork Rice Dishes recipe is ready in 50 minutes and features Pork, Chicken breast, Long grain rice and other delicious ingredients. Contains 550 calories total.
Cut the pork and chicken breast into bite-sized cubes. Season with salt and pepper.
Finely chop the onion and mince the garlic. Peel and dice the carrot.
In a large pan, heat the olive oil over medium-high heat. Add the pork cubes and sauté until browned on all sides, about 5-7 minutes. Remove the pork and set aside.
In the same pan, add the chicken cubes and cook until browned, about 5 minutes. Remove and set aside with the pork.
In the same pan, add chopped onion, garlic, and diced carrot. Sauté until onion is translucent, about 3-4 minutes.
Add the rice to the pan and stir well to coat the grains with oil. Toast the rice for about 2 minutes.
Pour in the chicken broth, add thyme, bay leaf, and return the pork and chicken to the pan. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and cover the pan. Let it simmer for 20 minutes or until the rice is cooked and has absorbed all the broth.
Remove from heat and let it sit, covered, for 5 more minutes. Then fluff with a fork before serving.
Taste and adjust seasoning with salt and pepper if necessary. Serve hot.
Calories per Serving: 550
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