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1 hours
Prep: 10 minutes
Cook: 1 hours
357 calories per serving view nutrition facts
8 servings
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| 2 | tablespoons | olive oil | |
| 1 1/2 | pounds | pork | 1 inch cubs |
| 1 | cup | onion | chopped |
| 1/2 | cup | scallions, spring or green onions | chopped |
| 2 | tablespoons | parsley leaves | fresh, chopped |
| 1/4 | cup | sweet bell pepper | finely chopped |
| 1/2 | cup | white wine | dry |
| 1/2 | teaspoon | mint | crushed, dried |
| 1 | tablespoon | garlic | chopped |
| 1 1/2 | cups | long grain rice | |
| 1 | x | salt | to taste |
| 1 | x | red hot pepper sauce (eg. Tabasco) | or ground cayenne pepper, to taste |
| 1 | x | stock | or water |
Over medium-high heat in a large saucepan, heat the oil, brown off the pork, then remove from the pot.
Add the onions, green onions, parsley, and bell pepper, and cook until the onions are brown.
Stirring, add the wine, mint, garlic, rice, meat, salt, hot sauce, and enough water (or stock) to cover the rice by 1/2 inch.
Continue cooking on medium-high heat, stirring occasionally.
Bring the stock to a boil and let boil until it has disappeared from the top, stir again, then lower heat.
Cover the pot and simmer for at least 1 hour before lifting the lid.
Then check the rice for doneness, stir, cover, and let steam another 15 to 20 minutes.
| % Daily Value* | |
| Total Fat 12.0g | 19% |
| Saturated Fat 4.0g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 97mg | 4% |
| Total Carbohydrate 31.0g | 10% |
| Dietary Fiber 1.0g | 4% |
| Sugars 2.0g | |
| Protein 29.0g | 57% |
| Vitamin A | 3% | Vitamin C | 7% | |
| Calcium | 4% | Iron | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This was very good! Thanks! I did end up using more fish sause and a little soy sause and garlic salt for flavour. My son ate his whole plate and asked for seconds, and so did my husband. Awesome!
A tender and delicious bread that tastes wonderful with a tasty pasta dish.
