Get Healthy : EatingWell : Cuban-Style Pork & Rice : Food Network

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Cuban-Style Pork & Rice
Recipe courtesy EatingWell.com

Ingredients
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 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

Instructions
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.

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.