Rice with Pork and Legumes (Five-Element Risotto)

Name: Rice with Pork and Legumes
Yield: 4
Ingredients: 1 cup of parboiled rice, washed; 1 cup of tomato puree; 1/2 cup of frozen green beans; 1/2 cup of frozen corn kernels; 1/2 cup of red bell pepper diced; 4 tablespoons of olive oil; 200g of pork loin, cut into strips; 8 large black olives; 1 medium onion, finely chopped; Salt, thyme, and oregano to taste

1
1 cup of parboiled rice, washed
2
1 cup of tomato puree
3
1/2 cup of frozen green beans
4
1/2 cup of frozen corn kernels
5
1/2 cup of red bell pepper diced
6
4 tablespoons of olive oil
7
200g of pork loin, cut into strips
8
8 large black olives
9
1 medium onion, finely chopped
10
Salt, thyme, and oregano to taste

Ingredients

1
1 cup of parboiled rice, washed
2
1 cup of tomato puree
3
1/2 cup of frozen green beans
4
1/2 cup of frozen corn kernels
5
1/2 cup of red bell pepper diced
6
4 tablespoons of olive oil
7
200g of pork loin, cut into strips
8
8 large black olives
9
1 medium onion, finely chopped
10
Salt, thyme, and oregano to taste

Directions

1
1
2
Season the pork with salt, thyme, and oregano
3
2
4
Heat one tablespoon of olive oil in a pan and sauté half the onion, the bell pepper, and the pork until golden brown
5
3
6
In another pan, heat two tablespoons of olive oil and add the corn kernels, green beans, and remaining onion
7
Cook for three minutes
8
Add tomato puree and stir to combine
9
Continue cooking for an additional 15 minutes
10
4
11
In a bowl, combine the cooked rice, the corn and vegetable mixture, and the pork
12
Mix well and serve hot.