Rice, Spanish with Smoked Diced Pork+++++K

Ingredients

2 medium Green peppes (chopped)
2 each Pablano chili (chopped)
1 large Yellow onion (chopped)
6 tablespoons Butter
3 cans (14.5 oz.) Fire roasted diced tomatoes (drained)
1/4 cup Tomato paste
3 cups Chciken broth
2 cups Long grain white rice (other white rices also work)
1 1/2 teaspoons Kosher Salt (*I use Johnny’s seasoning salt)
1 teaspoon Freshly ground pepper
2 1/2-3 cups *Pork (1/4“+ dice) cooked (I use Hormel smoked pork chops)
*Other proteins can be used also i.e. cooked chopped chicken, ground meats, shrimp, etc.
Cilantro (chopped) for serving

1. In a Dutch oven over med heat, sauté the peppers and onion, some salt and pepper in the butter until tender and just beginning to brown. Add tomato paste and rice, toast for a couple minutes. Stir in tomatoes, broth, *salt and pepper. Bring to a boil, stir in the pork or other protein. Spread the mixture out in the dish.
2. Cover and transfer the dish to a 350-degree (325 convection) oven and bake until the rice is tender, and the liquid is absorbed. About 35-45 minutes. Remove from oven sprinkle with chopped cilantro and serve.