Peruvian Meat and Rice

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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 501 Calories

Ingredients

• ¼ cup minced onion
• 1 pound ground pork
• 2 tablespoons chopped fresh parsley
• salt and ground black pepper to taste
• 2 tablespoons minced garlic
• 2 tablespoons ground cumin
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon vegetable oil, or as needed
• 2 tablespoons chopped fresh oregano
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon soy sauce, or to taste
• 2 cups hot cooked rice
• ½ (2 pound) package frozen diced southern-style hash brown potatoes

Recipe Instructions

Step 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.

Step 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.

Step 3

Stir parsley, oregano, and cilantro into pork and potato mixture; season with salt and pepper. Serve over cooked rice.