On 15/08/2012 2:46 PM, Brooklyn1 wrote:
> On Wed, 15 Aug 2012 00:12:29 -0400, "Jean B." > wrote:
>
>> 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.
>
> But what about the rice?
>
Giving this a try tonight. Been to the Pingo Doce and got all the
ingredients except the Goya Sazon, which I'm trying to make up with
components although I doubt I'll get it all exact. Going to do it
in our pressure cooker. let you know how it turns out.
Hoges