Name: Pork Stew With Rice
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: Comfort Food
Ingredients: 1 ½ pounds pork shoulder, cut into cubes; 2 tablespoons olive oil; 1 onion, diced; 3 cloves garlic, minced; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 1 red bell pepper, diced; 1 teaspoon paprika; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper to taste; 1 can (14 oz) diced tomatoes; 4 cups chicken broth; 1 cup long-grain white rice; Fresh parsley, chopped (for garnish)

Instructions

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork cubes and brown them on all sides, about 5-8 minutes. Remove the pork from the pot and set it aside.
In the same pot, add the diced onion and sauté until soft and translucent, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
Stir in the carrots, celery, and red bell pepper. Cook for 5-7 minutes until the vegetables begin to soften.
Add the paprika, dried thyme, dried oregano, salt, and pepper. Stir well to coat the vegetables with the spices.
Pour in the diced tomatoes with their juices and the chicken broth. Bring the stew to a simmer.
Return the browned pork to the pot. Cover and simmer over low heat for 1 ½ - 2 hours, stirring occasionally, until the pork is tender.
Stir in the rice and simmer gently until the rice is cooked and the stew has thickened, about 20-25 minutes.
Adjust the seasoning with salt and pepper to taste. If the stew is too thick, you can add more broth or water to reach your desired consistency.
Serve the Pork Stew With Rice hot, garnished with chopped fresh parsley for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts

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