====== Mexican Rice with Sweet Peppers======
{{tag>Recipe Carne 5}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  10  | oz | Pork butt |
|  2  | ea | Garlic cloves |
|  1  | cup | Onion (175 g whole) |
|  1  | ea | Jalepeno |
|  2  | cups | Sweet peppers (180 g) |
|  ½  | tbsp | Smoked paprika |
|  1  | tbsp | Parsley |
|  1  | tbsp | Cilantro |
|  1  | cup | Diced tomatoes in juice |
|  2  | tbsp | Tomato Paste |
|  1  | cup | Rice |

  - Prep
    - Preheat oven to 400° F
    - Dice pork into bite sized pieces
    - Cut jalapeno into rounds
    - Cut sweet peppers into rounds
    - Cut onion into a small dice
    - Mince Parsley
    - Mince Cilantro
    - Mince Garlic
  - Cook
    - Fry garlic in a warm oiled pan for about 30 seconds
    - Add onions and cook until starting to soften (2 to 3 minutes)
    - Add jalapeno, peppers, paprika, parsley, and cilantro and cook, covered, until peppers begin to soften
    - Bring 1 cup of water to a boil
    - Add tomatoes, and tomato paste and simmer for 2 to 3 minutes
    - Add rice and cook for 1 minute
    - Add water and place in oven, covered.
    - Bake for 20 minutes
    - Remove from oven and fluff.  Set aside
    - Cook pork in a hot oiled pan, well seasoned with salt and pepper.  2 minutes on one side to brown, then stir until no pink is visible.