Ingredients
- 2 pounds of pork
- 6 tablespoons vegetable oil
- 1 large onion
- 5 large carrots
- 5 cups of rice
- 6 cups of boiling water
- 4 bay leaves
- 2 tablespoons cumin
- 1/2 teaspoon black pepper
- 1 teaspoon red flakes pepper
- 1 1/2 Tablespoons salt
- 1 head of garlic
- 2/3 cup vegetable oil
Directions
1Cut meat into half-inch pieces, cut carrots into long strips, slice your onions, do not peal garlic, just cut off the butt. Wash rice and set it aside. In the nonstick pot, pour oil and put the first white layer of the onion in it. Turn to high heat. We do this because once the peal turns dark brown, we will know that the oil is at the right temperature and hot enough to start adding ingredients
2Now that the first white layer of the onion almost looks burned, we take that out and add our cut onions. Fry the onion till it turns brown. The dark fried onion will give beautiful color to the rice, and by the time the rice is done, onions will be completely dissolved. Add meat, and we will fry it till it’s golden brown, about fifteen to twenty minutes. After the meat is nice and golden, add carrots. And this whole time, we are frying on high-heat. Add garlic, cumin, red pepper flakes, black pepper, bay leaves. While frying your meat and vegetables, don’t forget to stir periodically. We don’t want anything to burn. Mix well and add water and salt. When it starts to boil, cover it with the lid, turn down the heat to medium-low and simmer it for twenty minutes to thirty minutes.
3Add rice and gently spread it in the pot. Do not mix. Just let rice be on top of the veggies and meat. Turn up the heat and let some of the liquid to cookout. Look at the picture for references. Turn the heat to low, cover it with the lid, keep the top closed till rice is cooked through and no liquids are left—about fifteen minutes. Serve hot on a standard large platter with vegetable salads.
Diced onion and shredded carrots. 
When it starts to look like this, it is time to cover it with the lid. 
