Pork Valenciana

A simplified version of the classic Spanish one-dish-meal paella. Easy enough for everyday, but impressive enough for company. Serve with sangria and hot French bread.

Prep: 20 min | Cook: 35 min | Yield: 8 servings

Ingredients

• 1 1/2 pounds boneless pork loin, cut into 3/4 inch cubes
• 2 tablespoons olive oil, divided
• 2 yellow onions, peeled and chopped
• 1 green bell pepper, seeded and chopped
• 2 cloves garlic, minced
• 1 1/2 teaspoons salt
• 1 bay leaf
• 1 (8 ounce) can tomatoes, undrained
• 1/4 teaspoon pepper
• 2 cups rice
• 4 cups water
• 2 chicken bouillon cubes
• 1/2 cup sherry
• 1/8 teaspoon saffron
• 1 cup green peas (thawed if frozen)
• 1 (4 ounce) can pimento, drained
• 12 green olives

Instructions

1. Brown pork in 1 tablespoon oil over medium-high heat; remove.
2. Add onion, bell pepper and garlic and remaining oil. Continue cooking until slightly brown, about 5 minutes.
3. Return pork to pan and stir in salt, bay leaf, tomatoes and pepper.
4. Add rice, water, bouillon and sherry.
5. Dissolve saffron in small amount of water and add. Bring to boil, cover and simmer over low heat for 15 to 20 minutes.
6. Garnish with green peas, olives and pimientos.

Nutrition

Per serving: Calories: 410 calories Protein: 25 grams Fat: 12 grams Sodium: 2190 milligrams Cholesterol: 50 milligrams Saturated Fat: 3 grams Carbohydrates: 48 grams Fiber: 4 grams

Attribution

Recipe and photo used with permission from: National Pork Board