Gluten Free Spanish Rice

This recipe was adapted from Food.com

 

1 (14 1/2 ounce) can stewed tomatoes
1 3/4 cups chicken broth or water
1 1/4 cups uncooked long-grain brown rice
1 tablespoon garlic-infused olive oil
1 1/2 teaspoons chili powder
3/4 teaspoon oregano

Diced green, red, and/or yellow peppers
Chopped green onions

In a saucepan, combine first 6 ingredients. Bring to boil; reduce heat. Cover and simmer 40 minutes or until rice is tender. Garnish with peppers and green onions.

Gluten Free Puerto Rican Shredded Pork

2-3 pounds boneless sirloin pork roast, or sirloin tip roast
1 tablespoon avocado oil
1 tablespoon garlic infused olive oil
1 tablespoon cumin
1/2 tablespoon coarse salt
1 teaspoon oregano
4 oranges, juiced or 1 cup freshly squeezed orange juice
4 limes, juiced

In a large skillet over medium-high heat, warm the avocado oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker. Combine the remaining ingredients in a blender and blend for a few seconds until evenly combined. Place the pork in the slow cooker. Pour the liquid mixture over the pork, and let the pork marinate in the mixture for about 10 minutes on each side. Turn the slow cooker on low, and set the timer for 8 hours. After 8 hours, remove pork and shred using two forks on a large cutting board. Remove all the liquid from the slow cooker except for 1 cup of the cooking liquid and add pork back to pot. Let it cook another 15-30 minutes. Serve the shredded pork in lettuce wraps, rice tortillas, or corn tortillas, and top with pico de gallo, chopped cilantro and/or avocado.

This recipe was adapted from Puerto Rican Shredded Pork