Healthy: Cuban-Style Pork and Rice

Sunday, July 7th 2013. | Healthy

This Cuban-Style Pork and Rice healthy food and healthy recipes. Here food recipe is delicious, we hope you will enjoy this Cuban-Style Pork and Rice on food healthy recipe blog.
Hi everyone!

Here is a recipe for Cuban Style Pork and Rice.  This also has shrimp in it.  I thought this was something you all might like to try.

 Healthy: Cuban Style Pork and Rice

Cuban-Style Pork and Rice
(eatingwell.com)

1/4 cup paprika
1/4 cup lime juice
3 tablespoons oil, olive, extra virgin – divided
2 tablespoons rum – optional
2 teaspoons garlic, minced – minced, plus 2 tablespoons chopped, divided
2 teaspoons oregano, fresh – chopped
1 teaspoon salt, Kosher
1 teaspoon pepper, black ground
1/2 teaspoon cumin, ground
1 1/2 pounds pork, boneless loin chops – trimmed, cut into cubes
2 cups onion(s) – chopped
2 cups rice, arborio – or short-grain brown rice
28 ounces broth, chicken, less sodium – 2 14-ounce cans
1 cup tomatoes, diced
2 tablespoons capers – rinsed
1/4 teaspoon saffron, strands
16 large shrimp, raw – 21-25 per pound size, peeled and deveined
2 cups artichoke hearts, frozen – thawed (or cooked green beans, fresh or frozen, thawed)
1/2 cup pepper(s), red sweet, roasted – cut into strips

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.  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.  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.  Preheat oven to 350°F.  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
Happy read Cuban-Style Pork and Rice recipes, and enjoy food and drink picture original here: Amy’s WFD Blog!

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