Spanish Rice With Peppers

I got this recipe from a Mediterranean cookbook & saved it here to try later.

• Ready In: 1 hr
• Serves: 5-6

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 tomatoes, 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.