Pork Valenciana

Pork
Pork Valenciana
3
17
290
55

Description

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.

Ingredients

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

Directions

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

290Calories
Sodium36%DV870mg
Fat17%DV11g
Protein41%DV21g
Carbs8%DV23g
Fiber8%DV2g

PER SERVING *

Calories290Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat2.5g13%
Trans Fat
Cholesterol55mg18%
Sodium870mg36%
Potassium550mg16%
Protein21g41%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate23g8%
Dietary Fiber2g8%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.