Pork with Rice and Olives

Yields:	4 servings
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	Preparation	10 minutes
	Cooking	30 minutes
	Ready In	40 minutes

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Ingredients

1 1/2	pounds	pork shoulder	boneless
1/4	cup	vinegar
1	medium	onion	chopped
2	cloves	garlic	chopped
1/4	teaspoon	red pepper flakes	crushed
3	slices	bacon
2	cups	water	boiling
1	cup	rice	uncooked
1/4	cup	olives	pimiento-stuffed
2	tablespoons	parsley leaves	snipped
1 1/2	teaspoons	salt

Directions

Trim fat from pork and cut pork into 3/4-inch cubes.

Mix together pork, vinegar, onion, garlic and red pepper in glass or plastic bowl.

Cover and refrigerate, stirring occasionally, at least 6 hours.

Fry bacon until crisp.

Drain. Remove pork from marinade, reserving marinade.

Cook and stir pork in bacon fat until all liquid has evaporated and pork is brown on all sides.

Drain. Mix together pork, reserved marinade, bacon and remaining ingredients in ungreased 2-quart casserole.

Cover. Bake at 350F until liquid is absorbed, 25 to 30 minutes.

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Member Review

Butternut Squash with Garlic, Ginger, and Lime

This recipe is easy to make and turns out amazing. I made it for a group of 8 people last night and they all said it was wonderful. One person said it was the best soup he'd ever had!

Reviewed by katiebeth513