Recipe of the Week
Puerto Rican Rice With Pork
1 pound boneless pork loin
1 large onion, minced
1/2 cup green bell pepper, diced
2 large cloves garlic, minced
30 pimiento-stuffed green olives
2 cups long-grain white rice
4 cups chicken broth, hot
1/2 cup canned tomato sauce
2 tablespoons olive oil
Salt and black pepper, to taste
1/2 cup fresh parsley, minced, for garnish
Trim all visible fat from the pork and cut into one inch cubes. In a large heavy bottom pot over medium heat, sauté the pork in 1 tablespoon of the oil for about 10 minutes, turning several times, until the outside is cooked.
Remove the pork to a plate with a slotted spoon. Add the remaining tablespoon of oil to the pan juices. Sauté the onions, bell pepper, and garlic over medium heat until the onions are golden brown
Add the rice and sauté it, stirring, for about 4 minutes. Stir in the chicken broth and tomato sauce. Bring to a boil, then reduce the heat, add the pork, cover, and simmer until the rice is tender, and all the liquid has been absorbed, about 25 minutes.
Stir in the green olives. Add salt and black pepper to taste.
Transfer to serving bowl or plate and garnish with the parsley.
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