Mexican Rice with Seasoned Pork, Green Chilies and Black Beans

This rice is low in sodium and super high in potassium because of the Low Sodium V-8 used for most of the liquid in the recipe. ….and it’s versatile and easy, and did I forget REALLY GREAT TASTING too!

Polly Motzko
Before the rice was done in the crock pot.

2 cups Uncle whole grain brown rice

4 cups of low sodium V8

2 teaspoons minced garlic

1 little sprinkling of Badia-seasoning or your choice like fresh cilantro

Cook on about 250 degrees (low) on your crock pot for about 2 hours, until liquid is mostly absorbed. Don’t stir! 

Test how the rice is cooked after two hours, and if the rice still needs more cooking add little bit of water to the crockpot- about 1 Cup.

Cook some more until the texture of the rice is cooked and the water is absorbed.

Add cooked seasoned pork, chicken or Carne asada that you get already marinated in your local Mexican Carniceria to your liking.

Other additions are:

Green bell pepper, red bell pepper, tomatoes, onion, jalapeno peppers, black olives, queso fresco cheese and or monterey jack shredded.

Recipe by Paulette Motzko

October 18th, 2016