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Latin Rice Bowl and Corn Chowder


Latin Rice Bowl with Black Beans, Roasted Pork and Oven Roasted Tomato, Cortido


  • Heat a little oil in a sauté pan. Add the rice. Sauté on high allowing the rice to become hot and fragrant. Transfer to serving bowls.

  • Remove the tomatoes from their jar and reserve.

  • Omnivores: Remove the pork. Tear or cut into chunks and fry them in the hot sauté pan. Allow them to heat through and become tender. 2-3 minutes. You can lid them to heat through faster. Transfer the pieces and their broth onto the rice.

  • Heat the beans in the sauté pan over medium. Add them and their broth to the rice bowls.

  • Top with the tomatoes and remaining cilantro.

  • Use a fork to scoop the cortido from the jar leaving the excess liquid behind. Top the rice bowls with the cortido and serve.


Sweet Corn Chowder, Whole Wheat-Corn Meal Bread, Frissee Salad


  • Heat the soup gently. Add a little salt if you like - I do like this soup a little salty.

  • Warm the bread, slice, and dunk in the soup.

  • Dress the salad.



Wrapping the marinated pork in Banana Leaves before roasting.

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