Directions

1. Brown 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. Garnish with green peas, olives and pimientos.