Rice with Pork Recipe
Summary
Preparation Time30 MinCooking Time1 Hr 40 Min
Ready In2 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings4
Ingredients
| 1 lb. boneless lean pork, cut into 1 -inch [2 1/2-cm.] cubes | ||
| Rice grain | 2 Cup (16 tbs) | |
| Garlic | 3 Clove (5gm), crushed | |
| 1 medium-sized onion, finely chopped | ||
| 1 fresh red or green hot chili, stemmed, seeded and chopped | ||
| Bay leaf | 1 , crumbled | |
| 1 tbsp. chopped fresh parsley, preferably flat-leafed parsley | ||
| White distilled vinegar | 2 Tablespoon | |
| Salt | To Taste | |
| Ham | 1 Ounce, boiled | |
| 2 slices bacon, coarsely chopped | ||
| Lard | 4 Tablespoon | |
| Tomato | 1/4 Cup (16 tbs), pureed | |
| 1 tbsp. capers, preferably Spanish type, rinsed and drained well | ||
| 12 small pimiento-stuffed green olives, halved | ||
| Boiling water | 1 Quart | |
Directions
Mix together the pork, garlic, onion, chili, bay leaf, parsley, vinegar, salt, ham and bacon, and marinate at room temperature for about an hour.
In a heavy saucepan, heat the lard and fry the marinated mixture for two or three minutes.
Add the pureed tomato, the rice, capers, olives and boiling water.
Stir to mix, bring to a boil, cover and cook over very low heat until the rice is tender and has absorbed all of the liquid, about 20 minutes.
In a heavy saucepan, heat the lard and fry the marinated mixture for two or three minutes.
Add the pureed tomato, the rice, capers, olives and boiling water.
Stir to mix, bring to a boil, cover and cook over very low heat until the rice is tender and has absorbed all of the liquid, about 20 minutes.
Chef
