Pork Valenciana

Name: Pork Valenciana
Ingredients: 1 1/2 pounds boneless pork loin cut into 3/4-inch cubes; 2 tablespoons olive oil divided; 2 yellow onion peeled and chopped; 1 green bell pepper seeded and chopped; 2 cloves garlic minced; 1 1/2 teaspoons salt; 1 bay leaf; 8 ounces tomatoes undrained; 1/4 teaspoon pepper; 2 cups rice; 4 cups water; 2 chicken bouillon cube; 1/2 cup sherry; 1/8 teaspoon saffron; 1 cup green peas thawed if frozen; 4 ounces pimento drained; 12 green olives

17 ingredients

2 steps

Ingredients

1 1/2 pounds boneless pork loin cut into 3/4-inch cubes
2 tablespoons olive oil divided
2 yellow onion peeled and chopped
1 green bell pepper seeded and chopped
2 cloves garlic minced
1 1/2 teaspoons salt
1 bay leaf
8 ounces tomatoes undrained
1/4 teaspoon pepper
2 cups rice
4 cups water
2 chicken bouillon cube
1/2 cup sherry
1/8 teaspoon saffron
1 cup green peas thawed if frozen
4 ounces pimento drained
12 green olives

Directions

1

Brown pork in 1 tablespoon oil over medium-high heat, remove. Add onion, green pepper and garlic and remaining oil. Continue cooking until slightly brown, about 5 minutes. Return pork to pan and stir in salt, bay leaf, tomatoes and pepper. Add rice, water, bouillon and sherry. Dissolve saffron in small amount of water and add. Bring to boil, cover and simmer low 15-20 minutes.
2

Garnish with green peas, olives and pimientos.