Rice With Pork And Peppers
| 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)
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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