Ingredients:
- 3 tbsp. cooking oil
- 1 lb. lean pork, cut in 1" pieces
- 1/2 lb. chicken giblets
- 1 tsp. salt
- 1/4 tsp. red pepper
- 1 1/2 cups long grain rice
- 3 cups water
- 1 med. onion, chopped
- 1 stick celery, chopped
- 1 can (14.5 ounces) tomatoes, chopped and drained
- 1 clove garlic, mashed
- 2 tbsp. butter
- 1/4 tsp. thyme
- 1/4 tsp. oregano
- 2 tbsp. green onion, chopped
- 2 tbsp. parsley, chopped
- 1/4 cup sherry, optional
Preparation:
In a large pot with a heavy bottom, combine pork, giblets, oil, salt and red pepper; cover with a tight fitting lid; cook over medium heat 1 1/2 to 2 hours, until tender. Stir and add a little water when needed to prevent sticking. Add onion, garlic, and celery; cook about 5 minutes. Remove meat and vegetables from the pan; reserve oil and drippings. Dice meat or grind; set aside.To oil and drippings, add tomatoes, cook about 5 minutes; add rice and stir. Add 3 cups water; when the mixture comes to a boil, cover with a tight fitting lid. Reduce heat and simmer 25 to 30 minutes, until rice is tender and liquid is absorbed. Add the diced meat mixture, butter, thyme and oregano. Cook 20 minutes longer; add green onion, parsley and wine.
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