Mexicali Pork with Rice

1 pound fresh pork, cut in thin strips

2 tbs vegetable oil

1 cup chopped onions

1/4 tsp garlic powder

1 can (6 oz) tomato paste

1 cup water

1 can (15 oz) pinto beans

2 tsp salt

1-1/2 tsp chili powder

1/2 tsp each ground cumin and oregano

3 cups hot cooked rice

Brown pork strips in oil over medium heat In a large skillet. Add onions and garlic powder; brown lightly. Stir in tomato paste and water. Bring to a boll, reduce heat, cover, and simmer about 30 minutes. Add beans and seasonings and Simmer 15 minutes longer. Serve over beds of fluffy rice.

Makes 6 servings.

Serve with:
Slivered Raw Turnip and Beet Salad, Hot Jalapeno Cornbread, Cracked Caramel Custard.

Return To:
Jambalaya, Rice Dressing, Rice Dishes

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Cajun Country -- New Iberia, Louisiana