|Long grain rice||3 Cup (48 tbs)|
|Pork||2 1⁄2 Pound, cut in chunks|
|Onions||3 Cup (48 tbs), chopped|
|Bell pepper||1⁄2 Cup (8 tbs), chopped|
|Garlic||1 Teaspoon, chopped|
|Parsley||2 Tablespoon, chopped|
|Celery||1 Tablespoon, chopped|
|Cayenne pepper||To Taste|
|Dry white wine||1 Cup (16 tbs)|
|Water||3 Cup (48 tbs)|
First brown pork and take out of pot.
Saute onions and bell pepper in pork drippings and oil.
Add other seasonings, wine, and water, then add rice.
Have enough water to cover ingredients about 1 inch.
Cook on medium heat until most of the juice is gone.
Then cover and simmer 1 hour.
Don't remove the cover until the hour is past.