Carne Frita with Arroz con Habichuelas (Fried Pork Chunks with Rice and Beans)

By carvalhohm2

A simple weeknight hearty Caribbean theme pork, rice and bean recipe.

Ingredients

• FOR FRIED PORK CHUNKS:
• FOR RICE AND BEANS,
• 2 tablespoons canola oil
• 2 garlic cloves, minced
• 2 cups long grain rice
• Salt
• 2 tablespoons or 2 frozen cubes sofrito
• 1 teaspoon ground cumin
• 1 teaspoon dry ground oregano
• 1 can (16 ounces) small red beans, with liquid
• 1 package Sazon Knorr seasoning
• 1 teaspoon salt
• 1/2 cup canola oil
• 2 pounds pork, cubed
• Adobo Goya
• Meat tenderizer without seasoning
• FOR GREEN BEANS,
• 1 cup green beans, edge trimmed
• 2 tablespoons olive oil
• 1 clove garlic minced
• cracked black pepper

Preparation

Step 1

For rice and beans,

In heavy pot heat oil and add sofrito and garlic.

Saute on medium-high for about 2 minutes until the sofrito is cooked.

Add oregano, cumin and Sazon Knorr seasoning.

Add rice and stir to coat rice.

Add beans with 1 can of water or enough water to cover rice about 1 inch and stir.

Add salt and stir.

When water starts to boil and most of water has been absorbed, lower heat to medium-low and cover and simmer for 20 minutes. Stir after 10 minutes.

Fried pork chunks:

Marinate the meat with Adobo Goya and meat tenderizer.

Heat oil in frying pan.

Cover pan and set heat on medium-high to cook and steam about 30 minutes until water is evaporated and pork browns and is cooked. Stir often.

Place pork in a bowl lined with paper towels to absorb oil before serving.

For green beans:

Heat oil in frying pan and add garlic and pepper and cook garlic a little.

Add green beans, salt, 1/4 cup water, stir and cover, steam for a few minutes until cooked.