Recipe courtesy of Sara Moulton

Rice with Pork and Peppers

  • Total: 1 hr 5 min
  • Prep: 15 min
  • Cook: 50 min
  • Yield: 4 servings
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Ingredients

1/2 cup Spanish olive oil

1 pound lean pork ribs and loin or boneless chicken meat

2 red or green peppers

2 cloves garlic

2 very ripe tomatoes

3 sprigs parsley

Pinch of saffron

1/2 teaspoon sweet paprika

Salt

5 cups hot water

14 ounces medium-grain rice

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from heat and let stand for 5 minutes before serving.

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