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Heat oil in 10 inch skillet, and brown the garlic and pork on all sides. Add parsley and the saffron, stirring. Sprinkle with salt and pepper. Add the onion, tomatoes, peppers and 1 1/2 cups water. Bring to a boil. Cook, covered, over low heat for 20 minutes. Remove the cover and cook over high heat about 5 minutes, stirring until the mixture is thick. Add the rice and cook for a few minutes. Add boiling water or stock, 1 teaspoon salt and pepper to taste. Bring to a boil, stirring. Cook over high heat for 5 minutes, reduce heat to low and cook until the rice is tender, about 17 minutes. Remove from heat and let stand for 5 minutes before serving.
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