Rice pilaf with pork ribs

Ingredients

• 500 g rice
• 2 red peppers
• 1 tomato
• 1 red hot pepper
• 3 tablespoons extra-virgin olive oil
• 2000 ml water
• 1 teaspoon Vegeta
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon dried basil
• 15 g fresh parsley
• 1 kg pork ribs with no visible fat
• 1 teaspoon Vegeta
• 1/2 teaspoon ground pepper
• 1 teaspoon olive oil
• 1 homemade smoked sausage (150 g)

Preparation

1. Rinse the peppers and tomato. Remove the seeds from the peppers, then finely chop the red peppers and hot pepper. Slice the tomato into rounds. 2. Heat 3 tablespoons of extra-virgin olive oil in a saucepan. Add the peppers and tomato and cook for 5 minutes, until slightly softened. 3. Add the rice and 2000 ml of water to the saucepan. Simmer for 35 minutes; after 25 minutes, add 1 teaspoon of Vegeta, 1 teaspoon of salt and 1/2 teaspoon of pepper. When the rice is almost cooked, add the basil and chopped parsley and let it absorb the remaining water. 4. Heat the stovetop grill for 5 minutes. Grease it with 1 teaspoon of olive oil. 5. Pat the pork ribs dry with paper towels and cut into slices about 1 cm thick. Season with 1 teaspoon of Vegeta and 1/2 teaspoon of pepper, then brown the slices for 5 minutes on each side, until cooked through. Transfer them to a paper towel. 6. Put the smoked sausage on the grill and brown it for 3 minutes on each side, until nicely coloured.