Yield: 12 Servings
Measure | Ingredient |
---|---|
1 cup | Wild rice, uncooked |
1 quart | Boiling water |
1½ pounds | Pork,cut into 3/4\" cube |
1½ cup | Onion, chopped |
1 tablespoon | Vegetable oil |
1½ teaspoon | Ground cumin |
½ teaspoon | Salt |
¼ teaspoon | Garlic powder |
2½ cup | White beans, drained* |
2½ cup | Garbanzo beans, drained* |
1½ cup | Green chiles, chop, drain |
¼ teaspoon | Hot pepper sauce, bottled |
2 cups | EACH Chicken broth & water |
2 cups | Jack cheese, shredded |
½ cup | Parsley, chopped |
*Can use canned or fresh cooked beans. Rinse wild rice. Pour boiling water over it and let stand 1 hour. Saute pork and onions in over over medium heat 8 to 10 minutes or until pork is browned and onions soft. Drain rice and add to pork. Stir in remaining ingredients EXCEPT cheese and parsley. Bring to a boil; reduce heat, cover and simmer 40 to 45 minutes. Serve with about 2 tb cheese and 2 tsp parsley over each portion. Source: Fresno Bee Nov. 9, 1994; Formatted by Lynne (Kakeladi) Sammon, Visalia, CA