Cuban Style Pork and Rice

Name: Cuban Style Pork and Rice
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: International
Ingredients: 1/4 cup paprika; 1/4 cup lime juice; 3 tbsp extra-virgin olive oil divided; 2 tbsp rum; 2 tsp minced garlic; 2 tsp chopped garlic divided; 2 tsp chopped fresh oregano; 1 tsp salt; 1 tsp freshly ground pepper; ½ tsp ground cumin; 1 ½ pounds boneless pork chops (3/4-1 inch thick) trimmed cut into cubes; 2 cups chopped onion; 2 cups arborio rice or short-grain brown rice; 2 cans reduced-sodium chicken broth; 1 cup canned diced tomatoes; 2 tbsp capers rinsed; ¼ tsp saffron threads; 16 large raw shrimp (21-25 per pound) peeled and deveined (optional); 2 cups frozen artichoke hearts thawed or cooked green beans fresh or frozen thawed; 1/2 cup roasted red peppers cut into strips

Over a year ago 3,056 views

Prep: 25 mins

Serves: 4

Main Course 💚 Healthy

Ingredients

1/4 cup paprika
1/4 cup lime juice
3 tbsp extra-virgin olive oil divided
2 tbsp rum
2 tsp minced garlic
2 tsp chopped garlic divided
2 tsp chopped fresh oregano
1 tsp salt
1 tsp freshly ground pepper
½ tsp ground cumin
1 ½ pounds boneless pork chops (3/4-1 inch thick) trimmed cut into cubes
2 cups chopped onion
2 cups arborio rice or short-grain brown rice
2 cans reduced-sodium chicken broth
1 cup canned diced tomatoes
2 tbsp capers rinsed
¼ tsp saffron threads
16 large raw shrimp (21-25 per pound) peeled and deveined (optional)
2 cups frozen artichoke hearts thawed or cooked green beans fresh or frozen thawed
1/2 cup roasted red peppers cut into strips

Accompaniment

Description

Full of spice and exotic flavors, this Cuban take on the classic Spanish paella is an easy way to feed a hungry crowd.

Method

1
1. Combine paprika, lime juice, 2 tablespoons oil, rum (if using), 2 teaspoons minced garlic, oregano, salt, pepper and cumin in a medium bowl, stirring to make a homogeneous paste. Add pork and stir to coat.
2. Heat the remaining 1 tablespoon oil in a Dutch oven over medium-high heat. Add the pork, leaving any excess spice mixture in the bowl to add later. Cook the pork, stirring, until just cooked on the outside and the spices are very fragrant, 2 to 3 minutes. Transfer the pork to a plate.
3. Add onion and the remaining 2 tablespoons garlic to the pan and cook, stirring often, until the onion is softened, 4 to 5 minutes. Add rice and cook, stirring, until well coated with the onion mixture. Stir in broth, tomatoes, capers, saffron and any remaining spice mixture. (If using brown rice, also add 3/4 cup water now.) Bring to a boil, then reduce to a low simmer; cook, stirring occasionally, 15 minutes for arborio, 30 minutes for brown rice.
4. Preheat oven to 350Â°F.
5. Stir shrimp (if using) and artichokes (or green beans) into the rice. Cover and bake for 20 minutes. Stir in the pork and any accumulated juices from the plate; scatter roasted peppers on top. Cover and continue baking until the rice is tender and the liquid has been absorbed (if you've added shrimp, they should be opaque and pink), 10 to 15 minutes more.