Arroz a la Cubana, but in Pampanga it's known as Torta. Serve with white steam rice and fried saba banana.
1 sm red bell pepper (cut in cubes)
1 lb ground lean pork
2 tbsp. cooking oil
2 cloves of garlic (chopped)
1 small onion (minced)
1 large tomato (minced, deseeded)
1/4 cup raisins
2 tbsp. annatto seeds
salt & pepper to taste
1 sm bay leaf
2 tbsp. calamansi juice (to taste0
1 large egg (beaten)
2 medium-sized potatoes (cut into small cubes)
1/4 cup chick peas
In a bowl, soak annatto seeds in the oil. After the oil turns red, take out the seeds.
In a bowl, combine ground pork, salt and pepper, calamansi juice (or lemon) and egg. Mix thoroughly and set aside.
In a skillet, heat oil. Saute red bell pepper and set aside. Saute garlic until slightly brown, then add onion and saute until transparent, add annatto oil, tomatoes and bay leaf. Add meat and stir until brown. Add raisins, red bell pepper, potatoes and chickpeas. Cover and simmer until potatoes are done.