Peruvian Meat and Rice

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TOKYOCHERRYBLOSSOMGIRL 0

"A Peruvian meal that my Japanese mother loved. This is her quick, altered version of the meal. Unfortunately she never measured the ingredients, so I always have to guess and taste-test this at every step. You can substitute ground turkey for pork if desired. I usually end up adding more cumin, garlic, and soy sauce right before serving."
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Ingredients

40 m servings 501 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 501 kcal
  • 25%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 49.3g
  • 16%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat vegetable oil in a skillet over medium heat; cook and stir pork, garlic, and cumin until pork is browned, 5 to 10 minutes. Transfer pork mixture, including oil, to a pot.
  2. Mix potatoes, tomatoes, and onion into pork mixture; cook and stir over medium heat until potatoes are cooked through, 15 to 20 minutes. Add enough soy sauce to color and season pork and potato mixture.
  3. Stir parsley, oregano, and cilantro into pork and potato mixture; season with salt and pepper. Serve over cooked rice.

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