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Cuban-Style Pork & Rice

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READ REVIEWS (3)

1 hr 45 mins total
0 mins prep

257 calories/serving

Recipe Filed Under
Pork, Vegetable, Shrimp, Rice, Caribbean, Healthy, Low Calorie, Main Dish, Dinner, Fall, Winter

Provided By: EatingWell

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Full of spice and exotic flavors, this Cuban take on the classic Spanish paella is an easy way to feed a hungry crowd. Don't worry if you have leftovers. They can easily be rewarmed in a microwave or combined with eggs to make a Spanish tortilla (omelet); or for a great cold dish, toss the leftover rice with cooked vegetables and a vinaigrette made with lime juice instead of vinegar.

Ingredients

Serves:

1/4 cup paprika

1/4 cup lime juice

3 tablespoons extra-virgin olive oil, divided

2 tablespoons rum (optional)

2 teaspoons minced garlic plus 2 tablespoons chopped garlic, divided

2 teaspoons fresh oregano, chopped

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

1/2 teaspoon ground cumin

1 1/2 pounds boneless pork chops (3/4-1 inch thick), trimmed, cut into cubes

2 cups onion, chopped

2 cups arborio rice or short-grain brown rice

2 14-ounce cans reduced-sodium chicken broth

2 14-ounce cans reduced-sodium chicken broth

1 cup canned diced tomatoes diced

2 tablespoons capers, rinsed

1/4 teaspoon saffron threads (see Note)

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

Directions

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 350°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.

Note: Saffron is the dried stigma of a saffron crocus. It contributes a pungent flavor and intense yellow color to classic dishes like paella. Saffron is sold in threads and powdered form.

Nutrition Facts

Per Single Serving / Serves 10 Total
Calories	257		Calories from fat	81
Total Fat	9gm	14%	Saturated Fat	2gm	10%
Mono Unsaturated Fat	5gm		Cholesterol	40mg	13%
Sodium	257mg	11%	Total Carbohydrates	26gm	9%
Fiber	5gm	20%	Protein	19gm