Spanish Rice with Pork and Peppers is an extremely flavorful dish. The chicken stock gives the rice a truly great taste. You will surely enjoy it!
Tenderlicious Spanish Rice with Pork and Peppers
1 Clove garlic, chopped
1 Small onion or 2 shallots, peeled and finely chopped
1 Red or orange pepper, deseeded and chopped into l/2-inch squares
1/2 teaspoon Olive oil
1 tablespoon Chopped fresh parsley
8 fl oz Chicken or vegetable stock
7 oz Canned tomatoes, chopped
2 1/4 oz Dry weight, brown basmati rice
2 3/4 oz Lean pork tenderloin, cut into small cubes
Pinch of saffron strands
Freshly ground black pepper, to taste
Heat the oil in a heavy-based, lidded, non-stick frying pan and brown the pork on all sides on a high heat. Remove with a slotted spoon and keep warm.
Reduce the heat to medium-high and add the onion, garlic and pepper, and stir-fry for a few minutes until everything is soft and turning golden.
Return the meat to the pan and add the tomatoes, parsley, saffron, rice and stock, and season to taste. Stir well to combine and to break up the tomatoes a little, and bring to a simmer. Turn the heat down to low and put the lid on.
Simmer for 30-40 minutes or until the rice is tender, and all the stock is absorbed. (If the rice is not cooked but the dish looks dry, add a little more hot water.)
* Serves 1.
Cooking this dish in the oven gives a wonderful twist to this already flavorful recipe. It looks delicious and pretty all at the same time.