Pork Jambalaya

• 3 cups long-grain rice
• 2-½ lbs. pork cut in chunks
• 3 cups

First brown pork and take out of pot. Sauté 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.