6 pork blade steaks, (1/2-3/4-inch thick), seasoned with salt and pepper
2 tablespoons corn oil, OR olive oil
4 cloves garlic, minced
1 small white onion, chopped
2 cups uncooked rice
4 plum tomatoes, chopped
2 medium jalapeno chiles, minced
1 cup beer, or water
2 cups chicken broth, or water
fresh cilantro, chopped
Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 minutes on each side. Remove from skillet and cover loosely with foil.
Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet. Add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes. Add tomatoes, jalapeño chiles, beer and broth or water. Bring to boil; cover. Reduce heat to medium low and simmer 10 minutes.
Place pork on top of rice; cover. Simmer 8 or 9 minutes until internal temperature on a thermometer reads 145°F. Let stand 3-5 minutes before serving. Sprinkle with chopped cilantro if desired.
Makes 6 servings.
Note: Chicken broth or water may be substituted for the beer in this recipe. If using water only, additional salt and pepper may be needed
Lodge Cast-Iron Skillet L10SK3ASHH41B, 12-Inch