Cuban-Style Pork & Rice.

first_img Sharing is caring! 22 Views   no discussions Cuban-Style Pork & Rice.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.Recipe Nutrition Per serving: 240 calories; 8 g fat (2 g saturated fat, 5 g mono unsaturated fat); 40 mg cholesterol; 24 g carbohydrates; 17 g protein; 4 g fiber; 398 mg sodium; 498 mg potassium Nutrition Bonus: Vitamin A (40% daily value), Vitamin C (35% dv), Selenium (32% dv), Folate (17% dv).Ingredients:1/4 cup paprika1/4 cup lime juice3 tablespoons extra-virgin olive oil, divided2 tablespoons rum (optional)2 teaspoons minced garlic plus 2 tablespoons chopped garlic, divided2 teaspoons fresh oregano, chopped1 teaspoon kosher salt1 teaspoon freshly ground pepper1/2 teaspoon ground cumin cumin1 1/2 pounds boneless pork chops (3/4-1 inch thick), trimmed, cut into cubes2 cups onion, chopped2 cups arborio rice or short-grain brown rice2 14-ounce cans reduced-sodium chicken broth2 14-ounce cans reduced-sodium chicken broth1 cup canned diced tomatoes2 tablespoons capers, rinsed1/4 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, thawed1/2 cup roasted red peppers, cut into stripsDirections: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.6.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.Recipe source: Eating Well Food & DiningLifestyle Cuban-Style Pork & Rice. by: – August 9, 2011 Sharecenter_img Tweet Share Sharelast_img

Leave a Reply

Your email address will not be published. Required fields are marked *