Pork Jambalaya

• 2 tablespoons olive oil
• 1 1/2 pounds pork 1 inch cubs
• 1 cup onions chopped
• 1/2 cup scallions, spring or green onions chopped
• 2 tablespoons parsley leaves fresh, chopped
• 1/4 cup sweet red bell peppers finely chopped
• 1/2 cup white wine dry
• 1/2 teaspoon mint leaves crushed, dried
• 1 tablespoon garlic chopped
• 1 1/2 cups long grain rice
• 1 x salt to taste
• 1 x red hot pepper sauce or ground cayenne pepper, to taste
• 1 x stock or water

1. Over medium-high heat in a large saucepan, heat the oil, brown off the pork, then remove from the pot.
2. Add the onions, green onions, parsley, and bell pepper, and cook until the onions are brown.
3. Stirring, add the wine, mint, garlic, rice, meat, salt, hot sauce, and enough water (or stock) to cover the rice by 1/2 inch.
4. Continue cooking on medium-high heat, stirring occasionally.
5. Bring the stock to a boil and let boil until it has disappeared from the top, stir again, then lower heat.
6. Cover the pot and simmer for at least 1 hour before lifting the lid.
7. Then check the rice for doneness, stir, cover, and let steam another 15 to 20 minutes.

olive oil, pork, onions, scallions, parsley, sweet red bell peppers, white wine, mint, garlic, long grain rice, salt, red hot pepper sauce, water

Taken from recipeland.com/recipe/v/pork-jambalaya-42959 (may not work)