Arroz de Matanzas

Ingredients

Olive oil

2 tablespoons

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Saffron threads

1/4 teaspoon

Chicken broth

3 cups

Tomatoes

2 medium, diced

Green bell pepper

1, diced

Onion

1 medium, chopped

Garlic

4 cloves, minced

Pork shoulder

2 pounds, cut into cubes

Long grain white rice

1 1/2 cups, rinsed

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the pork shoulder pieces to the pot and cook until browned on all sides, about 5-7 minutes. Remove the pork from the pot and set aside.
3. In the same pot, add the minced garlic, chopped onion, and diced green bell pepper. Sauté until the vegetables are soft and fragrant, about 3-4 minutes.
4. Stir in the diced tomatoes, chicken broth, saffron threads, salt, and black pepper. Bring the mixture to a boil.
5. Once boiling, stir in the rinsed long grain white rice and return the browned pork to the pot. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
6. Remove from heat and let the dish sit, covered, for an additional 5 minutes. Fluff the rice with a fork before serving.