2 cups long grain rice
3 to 4 pounds pork (chops, roast, etc.)
3 large onions (5 if small)
1/2 green pepper
1 stick celery
1 small bunch green onions (6 to 8 chutes)
1 pod garlic (6 good toes)
2 pinches thyme
1/2 teaspoon sweet basil
Louisiana Red Hot Sauce - about 5 good spurts from the bottle
1 teaspoon Kikoman soy or teriyaki sauce
2 teaspoons salt
cayanne pepper
Cube pork and brown very well (when you fear it is going to burn - it’s brown). If lean pork is used a little oil may be needed for browning.
Remove pork from pot (black iron - by the way). Start browning chopped onions. When they are clear add green vegetables - when greens are good and soft and onions brown, put pork back in and heat together. While stirring this mixture continue browning while adding:
Thyme, sweet basil, La. hot, Kikoman, Cayanne - ?? - careful!!, chopped garlic
With heat on high, add 4 cups water. Bring to boil and salt to taste. Add 2 cups long grain rice - simmer without lid (bubbling pretty good) until water is almost gone, stirring carefully by lifting from sides toward center. When water is almost gone - cover and reduce heat to low - for 15 minutes.
Do Not Open!!
Turn heat off - Do not open!!
After 15 minutes, cross fingers and open. Carefully fluff by lifting from sides toward center. Let sit while rolls are browning.
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