Mexican Rice with Sweet Peppers

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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
  1. Prep
    1. Preheat oven to 400° F
    2. Dice pork into bite sized pieces
    3. Cut jalapeno into rounds
    4. Cut sweet peppers into rounds
    5. Cut onion into a small dice
    6. Mince Parsley
    7. Mince Cilantro
    8. Mince Garlic
  2. Cook
    1. Fry garlic in a warm oiled pan for about 30 seconds
    2. Add onions and cook until starting to soften (2 to 3 minutes)
    3. Add jalapeno, peppers, paprika, parsley, and cilantro and cook, covered, until peppers begin to soften
    4. Bring 1 cup of water to a boil
    5. Add tomatoes, and tomato paste and simmer for 2 to 3 minutes
    6. Add rice and cook for 1 minute
    7. Add water and place in oven, covered.
    8. Bake for 20 minutes
    9. Remove from oven and fluff. Set aside
    10. 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.