Rice With Pork And Peppers

We must always insist that there is nothing we can do of ourselves to merit salvation. Salvation is “by grace…through faith” (Eph. 2:8). But when we accept His gift of salvation by faith we must know what this gift includes. We must know that it includes following Jesus as Lord. Otherwise people will think they have been tricked into accepting a way without being told what that way is. It is the grace of God that enables us to follow this way. It is all of grace. But it is a way in which sin is left behind and a righteous life is taken on. And when people accept that salvation that Christ offers, they must know that this is what they are accepting. Otherwise they would not be putting their faith in the Jesus of the Bible.

Ajith Fernando

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Spanish	Cooking liv, Import	1	Servings

INGREDIENTS

1/2	c	Spanish olive oil
1	lb	Lean pork ribs and loin or
		boneless chicken meat
2		Red or green peppers
2		Cloves garlic
2		Ripe tomatoes
3		Sprigs parsley
1	pn	Saffron
1/2	t	Sweet paprika
		Salt
5	c	Hot water
14	oz	Medium-grain rice

INSTRUCTIONS

Cut pork or chicken into bite-size pieces. Wash, dry, seed and cut
pepper into strips lengthwise. Peel the garlic cloves. Wash, peel and
chop tomatoes. Wash and chop parsley.  In a paella pan heat oil over
moderately high heat and saute meat  until browned on all sides. Remove
meat from pan and transfer to side  plate.  In pan drippings, fry whole
garlic cloves until golden and transfer  them to a mortar. Add peppers
and saute for 2 to 3 minutes. Add  tomatoes and stir to combine. Mash
fried garlic cloves with parsley  and saffron in mortar.  Add garlic
mixture to cooking peppers and tomatoes and let simmer for  a few
minutes. Stir in 1/2 teaspoon sweet paprika. Return meat to pan  and
stir in 5 cups hot water, pinch of salt and cook for 20 minutes.
Adjust seasoning if necessary.  Add rice and cook on high heat for 10
minutes. Lower heat to medium  low and cook for another 8 to 10
minutes. Taste a few grains of rice  to verify that the it's cooked
through but al dente. It should also  be "soupy", not dry, so add a
little more hot water if necessary.  Remove from heat and let stand for
5 minutes before serving.  Yield: 4 servings  NOTES : Cooking Live
Recipe by: Cooking Live Show #CL8833  Posted to MC-Recipe Digest V1
#505 by Angele Freeman  <jfreeman@netusa1.net> on Mar 8, 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2127 Calories From Fat: 730 Total Fat: 81.1g Cholesterol: 605.4mg Sodium: 1493.7mg Potassium: 3362.4mg Carbohydrates: 132g Fiber: 6.3g Sugar: 11.1g Protein: 204g