1 hr 25 mins
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.
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Units: US | Metric
- 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
- 1Combine 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.
- 2Add pork and stir to coat.
- 3Marinate pork 4-24 hours.
- 4Heat the remaining 1 tablespoon oil in a Dutch oven over medium-high heat.
- 5Add the pork, leaving any excess spice mixture in the bowl to add later.
- 6Cook the pork, stirring, until just cooked on the outside and the spices are very fragrant, 2 to 3 minutes.
- 7Transfer the pork to a plate.
- 8Add onion and the remaining 2 tablespoons garlic to the pan and cook, stirring often, until the onion is softened, 4 to 5 minutes.
- 9Add rice and cook, stirring, until well coated with the onion mixture.
- 10Stir in broth, tomatoes, capers, saffron and any remaining spice mixture. (If using brown rice, also add 3/4 cup water now.)
- 11Bring to a boil, then reduce to a low simmer; cook, stirring occasionally, 15 minutes for arborio, 30 minutes for brown rice.
- 12Preheat oven to 350°F.
- 13Stir shrimp (if using) and artichokes (or green beans) into the rice.
- 14Cover and bake for 20 minutes.
- 15Stir in the pork and any accumulated juices from the plate; scatter roasted peppers on top.
- 16Cover 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.
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Nutritional Facts for Cuban-Style, Pork & Rice
Serving Size: 1 (276 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 329.3
- Calories from Fat 89
- Total Fat 9.9 g
- Saturated Fat 2.5 g
- Cholesterol 45.5 mg
- Sodium 383.0 mg
- Total Carbohydrate 39.8 g
- Dietary Fiber 3.2 g
- Sugars 2.3 g
- Protein 20.0 g
The following items or measurements are not included:
frozen artichoke hearts