Sort ingredients
uberjonas
QR Code
Listen
Pdf
Heat a 3 quart [3 lt] pot over high heat. Add pork chops and brown (see notes). You can cover to avoid splatters, but stir often to cook evenly.Remove excess fat if you find it necessary. Not all pork chops have the same amount of fat.
Lower heat to medium. Stir in onion, celery, bell pepper, garlic, oregano, capers, and olives. Once the vegetables have been heated through, add thyme and tomato sauce and stir.Add beans, also while stirring. Add water and bring to a boil. Taste and season with salt if you find it necessary (I did not, the pork chops were plenty salty).
Add the rice and stir regularly to avoid excessive sticking. Make sure to remove the rice that sticks to the bottom.When the water has evaporated cover with a tight-fitting lid and simmer over very low heat for 15 minutes. Uncover and stir, moving the rice at the bottom to the top.Cover again for another 15 minutes. After this, the rice should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat. Discard the thyme twigs and mix in the cilantro.
Serve with salad and avocado or tostones.