Rice with pork and sweet pepper
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Wash the rice.
- Long-grain rice: 300 g
2
In an enameled pot, bring 2 liters of water to a boil, add salt, pour in the rice, and cook over moderate heat for 7 minutes.
- Long-grain rice: 300 g
- Salt: to taste
3
Then drain the water, cover the pot with a lid, and cook the porridge on low heat for another 5 minutes.
4
Wash the sweet pepper, remove the stems with seeds, and cut into strips.
- Fresh red bell pepper: 1 piece
- Fresh yellow bell pepper: 1 piece
5
Cut the bacon into thin strips.
- Bacon: 75 g
6
Rinse the pork fillet, dry it with a paper towel, and slice it.
- Pork: 300 g
7
Peel the onion, wash it, and cut it into wedges.
- Red onion: 1 head
8
Wash the parsley leaves and chop them finely.
- Parsley: 1 bunch
9
Fry the bacon in heated vegetable oil and remove from the pan.
- Bacon: 75 g
- Vegetable oil: 2 tablespoons
10
Fry the pieces of meat in the remaining fat, add onion and sweet pepper, and fry for another 5 minutes.
- Pork: 300 g
- Red onion: 1 head
- Fresh red bell pepper: 1 piece
- Fresh yellow bell pepper: 1 piece
11
Add rice to the pan with meat and vegetables, season with salt, pepper, lemon zest, add bacon and heat for 3 minutes.
- Long-grain rice: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Lemon zest: 0.5 teaspoon
- Bacon: 75 g
12
Serve the cooked porridge on plates and sprinkle with chopped parsley.
- Parsley: 1 bunch