Serves 6
| 2 | tablespoons olive oil |
| 1 | large onion, chopped |
| 1 | clove garlic, finely chopped |
| 1 | jalapeno or other chili pepper, cored, seeded, and thinly sliced |
| 1½ | cups long-grain white rice |
| 3 | cups water |
| Salt and black pepper, to taste | |
| 2 | cans (15 or 16 ounces) red beans, drained and rinsed |
| 4 | slices cooked pork, cut into fine strips |
| 1 | bunch scallions, thinly sliced |
| 3 | tablespoons chopped fresh oregano |
| 3 | tablespoons chopped fresh cilantro or parsley |
1. In a large flameproof casserole,
heat the oil over medium heat. Add the onion and cook, stirring often, for 8 minutes. Add the garlic and jalapeno or chili pepper and cook, stirring,
for 2 minutes.
2. Add the rice and cook, stirring, for 1 minute. Pour in the water, salt, and black pepper. Bring to a boil, lower the heat, and simmer for 16 to 18 minutes or until all the liquid is absorbed.
3. Stir in the red beans and pork. Cover the pan and set aside for 5 minutes. Taste for seasoning and add more salt and pepper, if you like. Sprinkle with scallions, oregano, and cilantro or parsley.
Sheryl Julian