– 1 pound smoked pork chops, [0.45 kg], chopped (save bones) – 2 ½ tablespoon oil for frying – ¼ teaspoons pepper (freshly-cracked, or ground) – 3 cloves garlic – 1 cubanela (cubanelle pepper), or bell pepper, chopped – ¼ cup capers, (optional) – 1 dozen pitted green olives, (optional) – ¼ teaspoon oregano (dry, ground) – 1 large carrot, diced (optional) – ¼ cup of peas, (petit pois, optional) – 1 pound auyama (kabocha squash), diced (optional) – 1 cup tomato sauce – 3 teaspoons salt, (may need more) – 2 cups rice – 2 tablespoon chopped cilantro, (or parsley)
Pour in 2 quarts (about 2 liters) of water and bring to a boil over medium-low temperature. Once it breaks the boil, stir in the rice. Simmer, stirring often to avoid the rice from sticking to the bottom of the pot. Once the rice has doubled in size, the grains have opened, and it has reduced to the consistency you prefer (see notes). Taste and season with salt to taste if you find it necessary. Remove the bones and discard them. Stir in the cilantro. Remove from the heat.