This dish is not low-cholesterol nor low-fat, but is delicious and has extra veggies and healthy seasonings.
2 1/2 lbs lean baby pork ribs, or 2 lbs. lean pork chunks
2 tbsp lemon juice
1/2 tsp each ground cumin, salt, black pepper, dried oregano, and ground bay leaf
1 1/2 tbsp olive oil
1 medium red bell pepper, cut in julienne strips
1 medium carrot, thinly sliced diagonally
1 medium onion, chopped
2 cups white rice, uncooked
1 tbsp dried parsley, or 2 tbsp fresh, chopped
3 garlic cloves, minced
1/2 tsp ground cumin
2 tsp salt
black pepper to taste
1/2 cup white cooking wine
4 cups chicken broth
8 oz. tomato sauce
1 tsp yellow rice/saffron-based seasoning such as Bijol,
or Goya with saffron (Goya Sazon con Azafran)
10 oz frozen green peas
pimento strips, optional
Remove any excess fat from pork and discard. Cut ribs into smallest portions possible, or if using pork chunks, cut into 2'' to 3'' cubes. Combine pork with lemon juice and 1/2 teaspoon each of seasonings listed. Seal and turn or shake to mix. Refrigerate for 2 hours or overnight, turning at least once.
Heat olive oil in large heavy pan over high heat. Drain any excess lemon juice and discard. Brown pork, stirring and scraping up from bottom frequently. Turn heat down slightly as pork starts to brown. Add chopped red pepper and onion. Continue to sauté, scraping and stirring. Don't allow the juices to burn; turn fire down as required.
Measure out and combine white rice, 1/2 tsp cumin, 2 tsp salt, black pepper to taste, parsley and minced garlic. When onions and peppers start to brown (or if pan drippings start to get too dark), add rice mixture. Stir and scrape bottom for 1 minute more.
Add white wine and scrape to deglaze the pan. Add 4 cups of chicken broth (if you are short some of the broth, complete the liquid amount with water) and the tomato sauce. Mix in the yellow rice/saffron seasoning. Stir while bringing to a full boil. Cover tightly, and turn to lowest simmer for 20 minutes. If rice isn't tender but the liquid is absorbed, add a little more water as needed and continue to simmer until done.
Shortly before the dish is finished, microwave or boil the peas according to package instructions. Do not overcook. When rice and pork dish is done, mix half the peas into the dish, and scatter the rest on top as garnish. You may also garnish with strips of canned or bottled pimento if desired.