Pork with Rice and Olives

40 minutes Prep: 10 minutes Cook: 30 minutes

580 calories per serving view nutrition facts

4 servings suggest servings

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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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Categories this recipe belongs to

Meats
Rice

Nutrition Facts

Serving Size 386g

Amount per Serving

Calories 580 36% of calories from fat

	% Daily Value*
Total Fat 23.0g	36%
Saturated Fat 8.0g	41%
Trans Fat 0.0g
Cholesterol 153mg	51%
Sodium 1022mg	43%
Total Carbohydrate 41.0g	14%
Dietary Fiber 1.0g	5%
Sugars 1.0g
Protein 47.0g	94%

Vitamin A	3%		Vitamin C	11%
Calcium	7%		Iron	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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