SafePlates

Ingredients

• 2.5 lbs (1.1 kg) pork shoulder, cut into 2-inch (5cm) cubes
• 2 cups (400 g) basmati rice
• 2 large onions, diced (about 2 cups/300 g)
• 3 large carrots, peeled and sliced (about 2 cups/250 g)
• 3 tbsp (45 ml) vegetable oil
• 4 cups (950 ml) water or chicken broth
• 2 tsp (10 g) salt, or to taste
• 1 tsp (2 g) black pepper
• 1 tsp (2 g) paprika (optional)
• 2 cloves garlic, minced (optional)

Instructions

1. Pat the pork shoulder pieces dry with paper towels and season them with 1 teaspoon (5 g) of salt and the black pepper.
2. Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
3. Add the pork shoulder pieces in batches, browning them on all sides. Remove the browned pork to a plate and set aside.
4. In the same pot, add the diced onions and cook for 3-4 minutes until softened, stirring occasionally.
5. Add the sliced carrots and cook for another 2-3 minutes, stirring occasionally.
6. If using, add the minced garlic and paprika, and cook for 1 minute until fragrant.
7. Return the browned pork to the pot. Pour in the water or chicken broth and bring to a boil.
8. Reduce the heat to low, cover, and simmer for 45 minutes, or until the pork is tender.
9. While the pork is simmering, rinse the basmati rice under cold water until the water runs clear.
10. After 45 minutes, add the rinsed rice to the pot, stirring gently to distribute it evenly.
11. Cover and cook on low heat for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
12. Remove from heat and let the dish rest, covered, for 10 minutes before serving.
13. Fluff the rice gently with a fork and serve hot.

Tip

For extra flavor and color, garnish with fresh chopped parsley or cilantro before serving.