Active Time
25 MIN
Total Time
40 MIN
Yield
Serves : 6

How to Make It

Step

In a large saucepan, heat the olive oil until shimmering. Add the pork and cook over high heat, breaking up the meat with a wooden spoon until it's no longer pink, about 5 minutes. Add the onion, garlic and jalapeño; cook, stirring, until softened, about 5 minutes. Add the coriander, cumin and cayenne and stir until fragrant, 30 seconds. Add the rice and cook, stirring, until chalky white, about 3 minutes. Add the stock, salt and bay leaves; bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender, 15 to 20 minutes. Fluff with a fork and stir in the scallions.

Make Ahead

The cooked rice can be refrigerated for up to 2 days. Reheat in a covered baking dish in a 325° oven. Stir in the scallions just before serving.

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