Rainforest Cafe's Jamaica Me Crazy

Recipe Ingredients

4		Pork chops - (8 oz ea) - butterflied
		Marinade
2 cups	474ml	Water
2 teaspoons	10ml	Salt
1 tablespoon	15ml	Sugar
1		Cumin
1		Thyme
1		Minced garlic
1		Freshly-ground black pepper
1		Cayenne pepper
		Red Beans
1 tablespoon	15ml	Olive oil
1 oz	28g	Diced yellow onion
1 oz	28g	Diced green pepper
1 oz	28g	Diced celery
1		Chopped garlic
1		Crushed red chiles
3 oz	85g	Sliced Italian sausage
4 oz	113g	Diced ham
3 oz	85g	Sliced andouille Cajun sausage
3/4 cup	120g / 4.2oz	Canned red kidney beans - with liquid
2 teaspoons	10ml	Tabasco sauce
		Rice
2 cups	474ml	Chicken broth
1/2 teaspoon	2.5ml	Salt
1		Saffron
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 cup	160g / 5.6oz	Long-grain rice
		Vegetables
4 tablespoons	60ml	Olive oil
1 tablespoon	15ml	Yellow onion - chopped (small)
1 tablespoon	15ml	Green pepper - chopped (small)
2		Garlic cloves - minced
1		Celery rib - diced
1 cup	146g / 5.1oz	Chopped mushrooms
		Finishing Up
2		Tomatoes - peeled, seeded, (large)
		And chopped
2 tablespoons	30ml	Cajun seasoning
1/4 cup	15g / 0.5oz	Thinly-sliced onions - chopped

Recipe Instructions

Mix all marinade ingredients together and bring to boil. Cool. Add the pork chops and marinate in refrigerator 24 hours.

For the Red Beans: Saute first 9 ingredients until vegetables are tender. Add kidney beans (with liquid) and Tabasco sauce. Simmer 20 minutes.

For the Rice: Combine first four ingredients. Cook rice in mixture per package directions until done.

For the Vegetables: Saute in olive oil over medium heat until tender.

Mix together the cooked rice and sauteed vegetables. Add chopped tomatoes.

Sprinkle each pork chop with 1/2 tablespoon Cajun seasoning. Grill until done medium-well.

Assemble by putting rice in middle of plate. Top with red beans. Place chopped onion on beans. Place grilled chops on top.

This recipe yields 2 servings at the Rainforest (4 at home).

Source:
Message Boards at http://www.topsecretrecipes.com

Rating

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10 (2 votes)

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