*****Pork Goulash & Rice RECIPE

THIS is another healthy recipe that tastes great.
Ingredients:
700 g/1 1/2 lb boneless pork rib chops
1 tbsp. olive oil
2 onion, peeled and roughly chopped
1 red pepper, deseeded and sliced thinly (I roughly chopped a red pepper, 1/2 green and 1/2 yellow pepper)
1 garlic clove, peeled and crushed (I thinly sliced 3 cloves)
1 tbsp. plain flour
1 rounded tbsp paprika
400 gram can chopped tomatoes
                                  salt and freshly ground black pepper
                                  250 g/9 ounces long-grain white rice (I used one cup)
                                  450 ml/3/4 pint chicken stock (I used two to three cups)
                                  sprigs of fresh flat-leaf parsley, to garnish
                                  150 ml/1/4 pint soured cream, to serve


Preheat oven to 140 C/275 F/Gas Mark 1 (I used a crock pot and set it on high).  Cut the pork into large cubes, about 4 cm/1 1/2 inches square.  Heat the oil in a large flameproof casserole and brown the pork in batches over a high heat, transferring the cubes to a plate as they brown.

Over a medium heat, add the onions and pepper and cook for about 5 minutes, stirring regularly until they begin to brown.  Add the garlic and return the meat to the casserole along with any juices on the pate.  Sprinkle in the flour and paprika and stir well to soak up the oil and juices.

Add the tomatoes and season to taste with salt and pepper.  Bring slowly to the boil, cover with a tight-fitting lid and cook in the preheated oven for 1 1/2 hours.  (Basically I put all the ingredients in the crock pot at this time, set on high and waited 90 minutes.)

Meanwhile, rinse the rice in several changes of water until the water remains relatively clear.  Drain well and put into a saucepan with the chicken stock or water and a little salt.  Cover  tightly and bring to the boil.  Turn the heat down as low as possible and cook for 10 minutes without removing the lid.  After 10 minutes, remove from the heat and leave for a further 10 minutes, without removing the lid. Fluff with a fork.  (All I did here was take a cup of rice and two cups of stock and put them both in my rice cooker, no rinsing, just push the button, it gets done about 40 minutes before the Goulash, but it stays on warm for that time).

When the meat is tender, stir in the soured cream lightly to create a marbled effect, or serve separately (as you can see from the picture, it looks better with a "dollop" placed on top, when mixed in it looks too bland, however with the sour cream no matter where you place it the taste is enhanced, you will probably have to lightly salt with the serving, I use no salt tomatoes, and no fat sour cream, and a ton of veggies).

RAVE REVIEWS AND LATER FINISHED MIDNIGHT IN PARIS, A GREAT COMBINATION OF TASTES AND QUIRKY MOVIE.....LOVED IT ALL.