Spanish Rice With Peppers

• 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

1. Heat the oil in a skillet & brown the garlic & pork on all sides. Once done remove the garlic & pork then saute 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.

olive oil, garlic, lean pork, parsley, salt, paprika, black pepper, saffron, onion, sweet red pepper, green pepper, water, tomatoes, shortgrain rice, boiling beef broth

Taken from www.food.com/recipe/spanish-rice-with-peppers-330065 (may not work)