Calavesa

Source: Rocky & Judy's Recipe Pages

4 3/4"-1" thick pork chops, cubed
4 medium to large zucchinis, quartered and sliced
2 large ears of corn (white if in season)
1 medium Vidalia onion, diced
3 medium to large beefsteak tomatoes
4 cloves of garlic smashed (Mexican Red if available)
2-3 tbsp. of olive oil
cumin, salt and pepper to taste.

Rub the pork with the cumin, salt & pepper.

Stir over high heat in a large skillet until browned on all sides (2-3 minutes). Add diced onions, tomatoes and garlic. Stir until tomatoes start to get soft (4-5 minutes). Turn heat to medium.

Cut and smash tomatoes with spatula. Add olive oil. Slice the kernels off the ears of corn. Add into the mixture. Add zucchini. Stir until zucchini starts to soften (about 5 minutes).

Turn to low heat, cover and let simmer until rice is done, adding olive oil as necessary to keep somewhat juicy. Serve over rice.


Rice:
2 cups long grain rice (Jasmine rice adds a great aromatic touch)
1 medium Vidalia onion, diced
4 cloves garlic smashed (Mexican Red if available)
1 large beefsteak tomato
4 cups water
olive oil to cover bottom of skillet
cumin, oregano (Mexican if available) to taste
salt & pepper to taste


Rice Directions:
In a 12" cast iron skillet heat olive oil on high until it just starts to smoke. Add rice and stir until it begins to turn bright white. Add tomato, cumin, oregano, salt and pepper. Stir until rice just begins to toast.

Add onion and garlic. Stir until onion is clear. Add water. Turn to low heat, cover and let simmer until all water is absorbed by rice.

Fluff the rice with a fork. Cut and smash the tomato with a spatula Stir into the rice and serve.