©reated by ŊetHerŊøte: BBQ Pork Chop, Onion Rice & Corn

BBQ Pork Chop, Onion Rice & Corn

Utensils needed:

BBQ
Long handled Tongs (optional, but recommended for BBQing)
Two pots with lids
A metal steamer insert for one of the pots
Fork
Cutting board/sharp knife

Ingredients needed:

5 pieces of meat (I used pork chop, you could use whatever you would like)
Salt (to taste; beware, some meat is naturally salty)

3 cups water
2 cups rice (I used jasmine; be aware of the cooking style of the rice you use it may vary drastically)
½ large onion, cut small (I used yellow onion, you could use whatever you would like)
3 tbs butter or margarine
1 tbs salt
1 tsp pepper
2 slices of tomato (you could omit this or add a whole tomato if you want)

3 cups frozen vegetables (I used corn, you could use whatever you would like)

Chop up onion to desired size (smaller than bite size is best for this application)
Take a medium to large size pot and add the 3 cups of water, 2 cups of rice, chopped onion, 1 tbs salt, 1 tsp pepper & 3 tbs butter or margarine. Set on high.
Stir rice until boiling--watch out, it will want to burn to the bottom so stir frequently. Give it one last stir as it boils and clap the lid on. Turn the heat down to as low as it can go--between off and the first setting. DO NOT OPEN THE LID on the rice again after this point--if you have it on as low as it can go and it still insists on boiling over at first, pull it off the heat just until the foam subsides then put it back. Set the timer for 16 minutes.
Start up your BBQ, preheat on high.
Take your second pot (this can be small to medium size depending on the size of your steamer and how many vegetables you want) and put enough water in the bottom so it sloshes up through the holes when you move it. Add your frozen vegetables, clap on the lid and put it on medium high.
Back to the BBQ with your meat--onto the grill with it, and salt it to taste on the side facing up. Turn the BBQ down to medium-high. Return to flip these after 15 minutes.
Make sure your veggies are not boiling over--turn them down a bit if they are. NO TOUCHY the rice.
When the timer for the rice goes off, pull it off the heat and turn off the element. DO. NOT. OPEN. THE. LID. Turn off your veggies and their element if they are done. These will all keep warm until your meat is ready.
Salt the meat again after you flip them for the last time. Will need anywhere from another 5-15 minutes to cook depending on what you choose and your preferred rarity.
Fluff rice with a fork before serving to stir in onion (it will have risen to the top).

I added a bit of gluten free spicy BBQ sauce on the side to dip the meat in; this is optional of course, but it looks neat and tastes great. Enjoy!

FOR NON-DAIRY: Substitute the margarine for a dash of oil--or just ignore this ingredient.

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