1 lb. boneless pork loin, cut into 1-in. cubes 3/4 lb. pork sausage links 3/4 c. green onions, sliced 1 clove garlic, crushed 2 14 1/2-oz. can chicken broth 2 c. rice 1/2 tsp. salt 1/2 tsp. oregano 1/4 tsp. saffron, crushed 1 bay leaf 1 lb. shrimp, fresh medium, peeled 1 10-oz. box frozen peas 1 2-oz. jar pimiento strips, drained 2 Tbsp. parsley, chopped
What to do:
1. In a large skillet or 4-quart Dutch oven brown sausage over medium heat. Drain, reserving 2 tablespoons drippings in skillet; set sausage aside. Add pork to skillet with green onion and garlic; cook, stirring occasionally, until pork is browned, about 8-10 minutes. 2. Return sausage to pan with chicken broth, rice, salt, oregano, saffron and bay leaf. Bring to a boil; reduce heat, cover and simmer 25 minutes. Add shrimp, peas, pimiento and parsley. Simmer, covered, for 10-15 minutes or until shrimp are done. Remove bay leaf.
* Looks complicated, but it's not: This classic Spanish rice dish boasts shrimp, pork sausage and fresh pork. Kissed with saffron, and enlivened with pimiento and green peas, this one-dish meal makes enough for a crowd. Just add a crusty loaf of bread to serve alongside. Leftovers reheat nicely in the microwave.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
