Servings: Serves 6 people
1 cup white rice, uncooked
2 tsp extra-virgin olive oil
1 lb. lean pork roast or stew meat, trimmed of fat, cubed
1 cup homemade chicken stock or low-sodium chicken broth,
skimmed of fat
2 cloves garlic, minced
1 medium onion, peeled, cut into
2 ribs celery, cut into 1/2" dice
2 medium carrots, cut into 1/2" dice
1 zucchini, cut in half lengthwise, then cut into 1/2" half moons
1 yellow squash, cut in half
lengthwise, then cut into
1/2" half moons
1 yellow bell pepper, seeded and
cut into 1/2" x 2" strips
1 red bell pepper, seeded and cut into 1/2" x 2" strips
1 (28 oz.) can plum tomatoes
2 tsp fresh thyme, chopped
2 tsp fresh flat-leaf parsley, chopped
1 tsp salt
1/2 tsp freshly ground black pepper
Bring a saucepan of water to a boil, then stir in rice and reduce to a simmer.
Cook until the rice is tender, for about 20 minutes, then drain, rinse with warm water, and set aside, covered.
Heat some oil in a deep skillet on medium-high heat.
Add pork and sauté, stirring occasionally, until brown on all sides, for 3 - 4 minutes.
Transfer the pork to a plate and cover.
Place 1/2 cup stock, garlic, onion, celery, and carrots in the pan.
Cook, stirring occasionally until they soften, for about 3 minutes.
Add squash, zucchini, and peppers, toss well, then cook until soft, for about 5 minutes.
Stir in the remaining 1/2 cup stock and tomatoes with juice, breaking the tomatoes apart with a spoon.
Stir in the thyme and parsley.
Return the pork to the pan, reduce the heat to low, and let it simmer covered until the pork and vegetables are tender, for about 20 minutes.
Season with salt and pepper, then serve over reserved rice.