- 6
- 20 mins
- 110 mins
Ingredients
- 1 tablespoon olive oil
- 6 pork shoulder steaks, lightly trimmed and tenderized
- adobo all purpose seasoning to taste
- 2 6.9 ounce packages Zatarains Yellow Rice Mix
- 5 cups heated chicken or beef broth or stock
- 1 medium onion, thinly sliced
- 1/2 cup sliced pimento stuffed olives
- 2 teaspoons thyme
- 1 cup frozen peas, thawed (optional)
Preparation
Step 1
Preheat oven to 350 degrees.
Spray a 9x13 baking dish with non stick olive oil spray.
Generously season the pork steaks with the adobo seasoning.
Heat the oil in a large skillet over medium-high heat. Add the pork steaks, in two batches if necessary, and brown on both sides. Remove the pork from the skillet, set aside and keep warm.
Add the onions to the skillet and saute 2 to 3 minutes until translucent.
Stir in the rice, sliced olives, thyme and peas (if using). Saute for another minute.
Pour the rice mixture into the prepared baking dish and evenly distribute.
Add the warm broth, and stir to combine. Place the pork on top and push down into the liquid.
Cover with aluminum foil and bake 1 hour at 350 degrees. Remove foil after 1 hour and bake at 375 degrees for 30 minutes until liquid is absorbed and rice is tender.