Cuban-Style Pork & Rice Recipe

Looking for an easy Cuban-Style Pork & Rice recipe? Learn how to make Cuban-Style Pork & Rice using healthy ingredients.


Submitted by failsauce

Makes 8 servings



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 Ingredients for Cuban-Style Pork & Rice

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, cumin
1 1/2 pounds boneless pork chops, (3/4-1 inch thick), trimmed, cut into cubes
2 cups onion, chopped
2 cups brown rice
28 ounce reduced-sodium chicken broth
28 ounce reduced-sodium chicken broth
1 cup canned diced tomatoes
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

Recipe Directions for Cuban-Style Pork & Rice

  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 350F.

  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.

Categories

Main Dish, Central/South American

Nutrition Facts
Serving Size 452.1g
Amount Per Serving
Calories
430
Calories from Fat
101
% Daily Value*
Total Fat
11.2g
17%
Saturated Fat
2.4g
12%
Trans Fat
0.0g
Cholesterol
84mg
28%
Sodium
1094mg
46%
Potassium
938mg
27%
Total Carbohydrates
46.3g
15%
Dietary Fiber
4.9g
20%
Sugars
3.7g
Protein
33.9g
Vitamin A 48% Vitamin C 57%
Calcium 7% Iron 23%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in sugar
  • High in manganese
  • High in niacin
  • High in phosphorus
  • High in selenium
  • High in thiamin
  • High in vitamin A
  • High in vitamin B6
  • High in vitamin C
  •   Bad points
  • High in sodium
  • Contains alcohol
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