How to make it

  • Trim all visible fat from the pork and cut into one inch cubes. In a large heavy bottom pot over medium heat, sauté the pork in 1 tablespoon of the oil for about 10 minutes, turning several times, until the outside is cooked.
  • Remove the pork to a plate with a slotted spoon. Add the remaining tablespoon of oil to the pan juices. Sauté the onions, bell pepper, and garlic over medium heat until the onions are golden brown
  • Add the rice and sauté it, stirring, for about 4 minutes. Stir in the chicken broth and tomato sauce. Bring to a boil, then reduce the heat, add the pork, cover, and simmer until the rice is tender, and all the liquid has been absorbed, about 25 minutes.
  • Stir in the green olives. Add salt and black pepper to taste.
  • Transfer to serving bowl or plate and garnish with the parsley.

Reviews & Comments 4

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    " It was excellent "
    peetabear ate it and said...
    sounds good..five
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  • cuzpat 10 years ago
    This is a nice one!! high 5!!
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    " It was excellent "
    momo_55grandma ate it and said...
    Yum Yum Hungrybear gotta luv this one its a keeper thanks high5
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  • jolielives 10 years ago
    YUM. Even though this sounds like a Fall/Winter dish, for some reason my taste buds are saying Sangria, Sangria, Sangria.
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