Latin American Pork and Rice

Name: Latin American Pork and Rice
Yield: Serves 4-6
Ingredients: 6 cups, water; 1 3/4 pounds, boneless pork butt roast, trimmed and cut into 1-inch pieces; 1 , onion, peeled and quartered through root end; 3 , garlic cloves, peeled and smashed; 2 , bay leaves; 1 tablespoon, salt; 2 tablespoons, vegetable oil; 1 , red bell pepper, stemmed, seeded, and chopped; 1 , onion, chopped; 2 , garlic cloves, minced; 1 1/2 teaspoons, ground cumin; 1 1/2 teaspoons, dried oregano; 1/2 teaspoon, pepper; 1/4 teaspoon, salt; 2 cups, medium-grain rice, rinsed; 1 1/2 teaspoons, Goya Sazón with Coriander and Annatto; 1/2 cup, frozen peas, thawed; 1/2 cup pimento-stuffed, green olives, chopped; 1/4 cup, chopped fresh cilantro; 1 tablespoon, red wine vinegar

Main Courses
Pork

Appears in Cook's Country April/May 2018

Tender rice, rich pork, and lively seasonings power this comforting staple.

SERVES 4-6

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