Spanish Rice With Peppers - cooking recipe

Ingredients

3 tablespoons olive oil
2 garlic cloves, peeled
1 lb boneless lean pork, cut into 1 in cubes
1 tablespoon parsley, finely chopped
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon pulverized saffron
1/2 - 1 onion, chopped
1 sweet red pepper, seeded & cut into strips
1 green pepper, seeded & cut into strips
1 cup water
1 cup ripe tomatoes, peeled, seeded, & chopped
1 1/2 cups short-grain rice (preferably imported Spanish rice) or 1 1/2 cups medium grain rice (preferably imported Spanish rice)
3 cups boiling beef broth or 3 cups boiling vegetable broth

Preparation

Heat the oil in a skillet & brown the garlic & pork on all sides. Once done remove the garlic & pork then saute the onion & peppers in the oil for 5 minutes.
Mash the garlic into a puree & place into a large casserole along with the pork. Add the parsley, spices, tomatoes, onions, peppers & water, stirring throughly.
Meanwhile, preheat the oven to 425. Then heat the broth in a sauce pan until it begins to boil.
Pour the boiling broth into the casserole then stir in the rice. Cover & cook in the oven for 20 minutes.
Check on the rice, stirring & adding more water if needed. Then return to the oven for another 15-20 minutes. Remove once the rice is tender & there is no more liquid. Let stand for 5 minutes before serving.