Cuban-Style, Pork & Rice

READY IN: 1hr 25mins
Recipe by Manami

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.

Top Review by elliesstuff

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.

Ingredients Nutrition


  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.
  2. Add pork and stir to coat.
  3. Marinate pork 4-24 hours.
  4. Heat the remaining 1 tablespoon oil in a Dutch oven over medium-high heat.
  5. Add the pork, leaving any excess spice mixture in the bowl to add later.
  6. Cook the pork, stirring, until just cooked on the outside and the spices are very fragrant, 2 to 3 minutes.
  7. Transfer the pork to a plate.
  8. Add onion and the remaining 2 tablespoons garlic to the pan and cook, stirring often, until the onion is softened, 4 to 5 minutes.
  9. Add rice and cook, stirring, until well coated with the onion mixture.
  10. Stir in broth, tomatoes, capers, saffron and any remaining spice mixture. (If using brown rice, also add 3/4 cup water now.)
  11. Bring to a boil, then reduce to a low simmer; cook, stirring occasionally, 15 minutes for arborio, 30 minutes for brown rice.
  12. Preheat oven to 350°F.
  13. Stir shrimp (if using) and artichokes (or green beans) into the rice.
  14. Cover and bake for 20 minutes.
  15. Stir in the pork and any accumulated juices from the plate; scatter roasted peppers on top.
  16. 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.

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