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Prep 25 mins
Cook 1 hr
Eating Well Newsletter, May/07. No marinating time. Sounds awesome, so am putting it here for safekeeping. It is a meal in one! All you need is some warm bread to sop up some of the juices and a nice tropical fruit cup for cleanse the palate and give you something sweet with which to end the meal.
- 1⁄4 cup paprika
- 1⁄4 cup lime juice
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons rum (optional)
- 2 teaspoons minced garlic
- 2 tablespoons chopped garlic, divided
- 2 teaspoons chopped fresh oregano
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1⁄2 teaspoon ground cumin
- 1 1⁄2 lbs boneless pork chops, trimmed, cut into cubes (3/4-1 inch thick)
- 2 cups chopped onions
- 2 cups arborio rice or 2 cups short-grain brown rice
- 2 (14 ounce) cans reduced-sodium chicken broth
- 1 cup canned diced tomato
- 2 tablespoons capers, rinsed
- 1⁄4 teaspoon saffron thread
- 16 large raw shrimp, peeled and deveined (21-25 per pound) (optional)
- 2 cups frozen artichoke hearts (fresh or frozen,) or 2 cups cooked green beans, thawed (fresh or frozen,)
- 1⁄2 cup roasted red pepper, cut into strips
- 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.
- Marinate pork 4-24 hours.
- 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.
- 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.
- Preheat oven to 350°F.
- 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.
I found this recipe on Eating Well, not here, and made it this weekend. I was disappointed in the results and thought it could have used another can of tomatoes as it had a gluey consistency. The rum was a waste as you couldn't taste it nor could you taste the lime. I used arborio rice and added shrimp as suggested. It just wasn't as good as the recipe looks.