Spanish Rice With Peppers |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I got this recipe from a Mediterranean cookbook & saved it here to try later. Ingredients:
3 tablespoons olive oil |
2 garlic cloves, peeled |
1 lb boneless lean pork, cut into 1 in cubes |
1 tablespoon parsley, finely chopped |
1 teaspoon salt |
1/2 teaspoon paprika |
1/2 teaspoon black pepper |
1/4 teaspoon pulverized saffron |
1/2-1 onion, chopped |
1 sweet red pepper, seeded & cut into strips |
1 green pepper, seeded & cut into strips |
1 cup water |
1 cup ripe tomato, peeled, seeded, & chopped |
1 1/2 cups short-grain rice (preferably imported spanish rice) or 1 1/2 cups medium grain rice (preferably imported spanish rice) |
3 cups boiling beef broth or 3 cups boiling vegetable broth |
Directions:
1. Heat the oil in a skillet & brown the garlic & pork on all sides. Once done remove the garlic & pork then sauté the onion & peppers in the oil for 5 minutes.
2. Mash the garlic into a puree & place into a large casserole along with the pork. Add the parsley, spices, tomatoes, onions, peppers & water, stirring throughly.
3. Meanwhile, preheat the oven to 425. Then heat the broth in a sauce pan until it begins to boil.
4. Pour the boiling broth into the casserole then stir in the rice. Cover & cook in the oven for 20 minutes.
5. Check on the rice, stirring & adding more water if needed. Then return to the oven for another 15-20 minutes. Remove once the rice is tender & there is no more liquid. Let stand for 5 minutes before serving.
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