Ingredients with Measurements:
- 1 lb pork shoulder, cut into small cubes
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup long grain rice
- 2 cups water
- 1 tbsp butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 small zucchinis, diced
- 2 small yellow squash, diced
- 1 small can diced tomatoes
- 1 small can corn, drained
- 1 small can black beans, drained and rinsed
- 1 jalapeno, seeded and diced
- 1 lime, juiced
- Fresh cilantro, chopped
Special equipment needed:
- Large skillet
- Rice cooker or pot with lid
Step-by-step instructions:
1. In a large skillet, heat olive oil over medium-high heat. Add pork cubes and season with cumin, chili powder, garlic powder, salt, and pepper. Cook until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.
2. In a rice cooker or pot with lid, combine rice, water, and butter. Bring to a boil, then reduce heat to low and cover. Cook for 18-20 minutes or until rice is tender and water is absorbed.
3. In the same skillet used for the pork, add onion and garlic. Cook until softened, about 3-5 minutes.
4. Add zucchinis and yellow squash to the skillet. Cook until tender, about 5-7 minutes.
5. Add diced tomatoes, corn, black beans, and jalapeno to the skillet. Stir to combine and cook for an additional 2-3 minutes.
6. Add the cooked pork back to the skillet and stir to combine.
7. To assemble the rice bowls, divide the cooked rice among 4 bowls. Top with the pork and vegetable mixture. Squeeze lime juice over the top and garnish with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Skillet: medium-high heat
- Rice cooker or pot: low heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat: 12g
- Carbohydrates: 64g
- Protein: 22g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Zucchinis and yellow squash can be substituted with any other summer squash.
- Canned diced tomatoes can be substituted with fresh diced tomatoes.
Variations:
- Add diced bell peppers for extra flavor and color.
- Use quinoa instead of rice for a healthier option.
- Top with shredded cheese for a cheesy twist.
Tips and tricks:
- Make sure to season the pork well to add flavor to the dish.
- Use a rice cooker for foolproof rice every time.
- Add more or less jalapeno depending on your spice preference.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in colorful bowls for a vibrant presentation.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Serve with a side of tortilla chips and salsa for a complete meal.
Suggested side dishes:
- Mexican street corn
- Grilled vegetables
Troubleshooting advice:
- If the rice is too dry, add a splash of water and fluff with a fork.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Calabacitas con Puerco is a traditional Mexican dish that originated in the southwestern United States.
Flavor profiles:
- Savory, slightly spicy, and fresh.
Serving suggestions:
- Serve hot and enjoy as a complete meal.
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Region: Mexican