Brooklyn1 wrote:
> "Jean B." wrote:
>> Brooklyn1 wrote:
>>> Dinner:
>>> http://i48.tinypic.com/qrf75z.jpg
>> I'll enjoy that vicariously.
>
> You can enjoy the real deal... extremely easy to prepare, a one pot
> meal. In a covered saucepot large enough to accomodate four or six or
> more pork chops (can cook in batches) season and saute both sides in
> olive oil... I season with Penzey's adobo, s n'p, and a light dusting
> of msg. When nicely browned both sides (not necessary to cook through
> throughly, better not) dump in two cups of rice, two envelopes Goya
> Sazon, two bay leaves, I use some dehy onion and bell pepper but can
> use fresh. Add some granulated garlic, dried parsley... can use fresh
> too. I usually add diced celery but I had none. I often use dehy
> because I'm often lazy. Dump in two cans black beans rinsed/drained.
> Add 3 1/2 cups water, cover and on high bring to a fast simmer, lower
> heat to lowest and cook covered for 20 minutes. Shut off heat and let
> sit covered 20 minutes, no peeking. Adjust quantities to your taste.
> Doesn't get easier. This same recipe works as well with chicken,
> sausage, or all three together... can also add pepperoni slices and
> green olives. Red beans work too, so do gandules (pigeon peas) but I
> prefer black beans. There is nothing exact, prepare as much or as
> little as you feel like it... I always prepare enough for at least two
> meals.... I have no problem easting this 2-3 days in a row... will
> have it again tonight. This freezes well too, but I think only once
> were there left overs to freeze, folks will shovel this dish down
> without hardly taking time to take a breath, it's that good. I had a
> Puerto Rican girlfriend (Dolores) who among other excellent
> talents/attributes could really cook. Unfortunately for me she was an
> addicted Born Again.

Thanks. I'd have to go light on the beans (which I love), since I
am low-carbing.

--
Jean B.