Budget friendly and delicious, this gluten free Jersey Rice recipe makes use of leftover rice, pork roll and frozen mixed vegetables.
Earlier this year, the New Jersey based company Goya Foods launched the second Edition of MyPlate / MiPlato Cookbook, Happy, Healthy Celebrations: Bright, Bold, Healthy Latin Recipes to Celebrate Every Occasion! This bilingual (English/Spanish) cookbook is part of the national My Plate campaign by USDA and First Lady Michelle Obama to educate Americans on eating healthy by providing simple, nutritious and very affordable recipes. You can get a free downloadable copy here.
As a member of the Goya Foods blogger team, I was sent these amazing Goya products and was challenged to create an easy and healthy recipe using those ingredients. Of course, the dish I’ll make needs to be gluten free and allergy friendly too, right?
After getting so many suggestions from 4 excited children and creating trial recipes, the Jersey Rice unanimously won the hearts and tummies of all the family members. Why did we call it “Jersey Rice”? Well, the recipe was inspired by the Jersey burger which uses the beloved Pork Roll.
This one-pot (or pan) wonder is perfect any time of the day. The kids particularly, like it for breakfast because the toasted Pork Roll, gives a tangy and smokey flavor similar to bacon. Aside from it being super easy to prepare, this recipe also makes me feel good because I’m able to include some of the much needed veggies in our diet. Yup! none of the gang complained.
Don’t just take my word for it, give this Jersey Rice a try and I’m sure you’ll love it too.
2 Tbs. Goya Extra Virgin Olive Oil
1 tsp. minced fresh garlic
6 pcs. thinly sliced Pork Roll (cut into 1 in strips)
2 cups frozen mixed vegetables (defrosted)
6 cups cooked white rice (leftovers work well)
1/2 tsp. sea salt
1 envelope Goya Sazon Con Azafran
a pinch of Goya ground cinnamon
1 tsp. finely chopped fresh cilantro
1. In a big pan or work, saute the pork roll in olive oil for about 3-4 minutes.
2. Once the meat is lightly browned, the add the garlic. Cook for another minute.
3. Add the mixed veggies and rice.
4. Season with salt, cinnamon and Goya sazon. Mix really well so that the seasonings are evenly distributed.
5. Cook for 10 – 12 minutes until the rice and vegetables are heated through. Make sure to stir every 3 minutes to prevent the rice from sticking too much on the pan.
6. Turn off heat, mix in the cilantro and serve warm.
(Note: I received free products to use for this recipe. This set up however has no influence on my opinions toward the products. This post also contains affiliate links. Please see my full disclosure here.)