2 tablespoons olive oil
1 medium or large onion, diced
2-4 cloves of garlic, minced
1-2 pork shoulder chops, deboned, trimmed of most of the fat, and cut into 1″ cubes
2-4 “Mexican chorizo”-style or hot Italian sausages, cooked and sliced into rounds (optional but recommended)
1/4 cup white wine or sherry (optional but recommended)
1.5 cups raw long-grain white rice (or more, but remember to increase the stock or broth amounts as well)
3 cups (or even a bit more) strong chicken broth or stock, brought to a boil (I usually microwave it in the measuring cup…) (You can use stock cubes. Heresy, but they will work, as long as you throw enough of them in there.)
Heat oven to 350 degrees F.
In a pan, casserole or pot that can go from stove to oven and has a tight-fitting lid (or use some tinfoil later on), heat the olive oil to medium-high and saute the onions until transparent. Add the pork and continue cooking until the meat is lightly browned.
Add the sausage slices, salt and pepper (to taste), and the garlic, turning the heat down a little to avoid burning anything, and then add the raw rice, stirring to make sure the rice is evenly coated with the olive oil and is just beginning to toast ever so slightly (you can add a little more oil if need be).
De-glaze the pan with wine or sherry – or a little hot broth, if you don’t have the vino.
Add the hot chicken stock or broth, raise the heat to high and bring to a boil, cover the pot or dish tightly, and put it into the preheated oven. Bake for 40-50 minutes (until the liquid is absorbed and the rice is fully cooked). Stir to mix thoroughly and serve with a green salad.
This tastes like you slaved over a hot stove for hours. Don’t expect leftovers.