Arroz de Porco (Rice and Pork)
(A Spanish style paella very popular with Western cowboys as beef or lamb could be used as well. Can be a stew by adding more liquids. Easy to do over a campfire in a cast iron skillet with cover.)

1 pork tenderloin or small shoulder roast
1/4 cup olive oil
4 to 6 cloves garlic, slivered
1 medium onion, chopped
1 each red and green bell pepper, sliced
1 to 2 chorizos or other smoked dry sausage
1 1/2 cup white rice
1 1/2 cups chicken or beef stock
1/2 cup water or white wine
1/4 cup chopped fresh parsley
freshly ground black peppercorns
1/2 teaspoon fine sea salt

Cut the pork into bite sized chunks. Heat a large heavy bottomed saute or paella pan (cast iron over open fire is good) and add the oil.

Cook the pork until lightly browned on all sides. Add garlic, onion, and pepper pieces and saute 4-5 minutes.

Slice sausages into 1-2 inch lengths add to pan and cook a little. Add rice and brown about 2 minutes. Add broth, water or wine, parsley, pepper and salt.

Bring to boil, turn to simmer and cook, covered, 25-30 minutes until rice is done and liquid has been absorbed.