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bacon lean boneless pork shoulder onion clove garlic regular rice chicken broth saffron water fresh peas
Viewed: 34 - Published at: a year agoIngredients
- 8 slices bacon
- 2 lb. lean boneless pork shoulder, cubed
- 1 large onion, chopped (about 1 c.)
- 1 clove garlic, minced
- 2 c. uncooked regular rice
- 5 envelopes instant chicken broth or 5 chicken bouillon cubes
- 1/4 tsp. crushed saffron
- 6 c. water
- 1 lb. fresh peas, shelled, cooked, drained and buttered (about 1 c.)
Method
- Saute bacon until almost crisp in large frying pan. Roll each slice while still warm around tines of fork to make bacon curls. Drain on paper towel and set aside. Pour all drippings into a cup. Brown pork slowly, a little at a time, in the same pan. Return 2 tablespoons of bacon drippings to pan. Add onion and garlic and saute until soft. Push to 1 side. Add rice and saute, stirring constantly, until golden. Stir in instant chicken broth, saffron and water. Heat to boiling and pour into a 12-cup baking dish. Top with browned pork and cover. Bake in moderate oven (350°) for 1 hour or until liquid is absorbed and rice is tender. Fluff up with a fork. Stand bacon curls in a ring in center. Spoon cooked peas around edge. Makes 8 servings.
