Recipe - Fantastic Sorta Mexican Rice!

1 cup Rice
1 lg Vidalia onion; baseball
size, (bigger), chopped
fine
3 Cloves of garlic; minced
2 Good sized serrano peppers;
seeded, chopped fine
3 lg Ripe tomatoes; skinned and
chopped
1 cup Chicken stock; or more
Salt and Calvins Chile
powder to taste!!
Olive oil
Cumin

Hello all...Two nights ago we had a boneless pork loin, slathered with
Walkers Jerk Rub, which had been marinated in a plastic bag with this for
48 hours...got it outta the bag, and put it inna oven at 300F for about 4
hours(23 pound roast) Put water in the bottom of pan and as this was a
convection oven, kept adding water. It was very good! Tonight, not ever
having the same thing twice inna row, we had the pork, cut or sliced up cold, fat
removed, and with it I devised a Sort of Mexican Rice, recipe follows:

Put oil in pot, heat and add the onion, garlic, peppers and simmer for
about five minutes until onions are transparent..throw in the tomatoes and
stir this mess around for awhile until the liquid disappears, then add the
rice, sprinkle it all over the top of the veggies, cover for about another
two minutes...lift lid, stir rice around, add the stock, bring to boil,
turn down to simmer, add salt and Calvins and cover for about 15
minutes....set timer! When the timer goes off, check for seasoning, add
whatever it needs, salt, sugar, cumin or whatever, cover again, remove from
heat and let sit, covered for aboput five minutes before serving...you
could add Mexican Oregano, if desired. I served the meat and the rice with
a foil of creamed celery and carrots, NOT hot, as a counterpoint to the
heat in the rice and the flavour in the meat....Walker's Wood Jamaican Jerk
sauce is absolutely the best there is(all disclaimers, dont even get a free
bottle!!!But boy it is good! Hope whomever tries this likes it as much as
we did.

Posted to CHILEHEADS DIGEST by Doug Irvine dirvin@bc.sympatico.ca on May
30, 1998