Preparação

Heat oil in Dutch oven or large pot with a lid. Brown pork on all sides and remove. Saute onion in same oil until translucent, about 5 minutes. Add green pepper and saute 2 minutes.
Add tomatoes, salt and pepper to taste, paprika, 1/2 cup broth and return pork to pot. Bring to a boil. Reduce heat, cover and cook over very low heat 30 minutes.
Add rice, remaining broth and water. Bring to a boil. Cover and continue cooking over very low heat 20 to 25 minutes or until pork and rice are tender.
Portion into heated bowls or plates and garnish with a few miniature dill pickles.

Ingredientes

  • 1/3 cup vegetable or canola oil
  • 3 pounds boneless pork loin, trimmed and cut into 1-inch cubes
  • 1 large onion, finely chopped
  • 1 large green pepper, chopped
  • 1 large tomato, peeled, seeded and chopped
  • Salt and pepper
  • 1 tablespoon sweet or hot Hungarian paprika
  • 2 1/2 cups chicken broth
  • 1 1/2 cups long-grain rice, rinsed
  • 1/2 cup water
  • Miniature dill pickles for garnish