Spanish Rice With Peppers
photo by loof751
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
5
ingredients
- 44.37 ml olive oil
- 2 garlic cloves, peeled
- 453.59 g boneless lean pork, cut into 1 in cubes
- 14.79 ml parsley, finely chopped
- 4.92 ml salt
- 2.46 ml paprika
- 2.46 ml black pepper
- 1.23 ml pulverized saffron
- 1-1 onion, chopped
- 1 sweet red pepper, seeded & cut into strips
- 1 green pepper, seeded & cut into strips
- 236.59 ml water
- 236.59 ml ripe tomatoes, peeled, seeded, & chopped
- 354.88 ml short-grain rice (preferably imported Spanish rice) or 354.88 ml medium grain rice (preferably imported Spanish rice)
- 709.77 ml boiling beef broth or 709.77 ml boiling vegetable broth
directions
- 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.
- 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.
- Meanwhile, preheat the oven to 425. Then heat the broth in a sauce pan until it begins to boil.
- Pour the boiling broth into the casserole then stir in the rice. Cover & cook in the oven for 20 minutes.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Cooking this in the oven produced a wonderful dish, I did some amount adjustments and used a 14-ounce can diced drained tomatoes in place of the fresh tomato as I did not have one at the time, I also added in 2 good teaspoonfuls of chili flakes and used chicken broth, I used white converted rice for this, thanks for sharing Nasseh, this was great!
-
This is a wonderful dish and as pretty to look at as it is delicious! I used saffron-flavored rice instead of regular rice and pulverized saffron; I also left out the onion. This dish cooked perfectly in the 40 minute time and smelled so good as it cooked. All in all a great dish - thanks for sharing this recipe!
Tweaks
-
Cooking this in the oven produced a wonderful dish, I did some amount adjustments and used a 14-ounce can diced drained tomatoes in place of the fresh tomato as I did not have one at the time, I also added in 2 good teaspoonfuls of chili flakes and used chicken broth, I used white converted rice for this, thanks for sharing Nasseh, this was great!
RECIPE SUBMITTED BY
Nasseh
United States
Follower of Jesus: I have a strong faith in God & his love for all of us. He is the first & last in my life and it is my desire to tell others of His greatest gift to us...His Son. Explorer: I love to learn about new cultures & try new foods. While in Morocco I learned to appreciate the use of spices. Wife: I'm married to my best friend. Sister: I am the oldest of six children. Mother: My son lives in CA while my daughter lives close to me. Grandmother: My beautiful granddaughter has stolen my heart.