Cuban Style Pork and Rice

By mikinsue

Full of spice and exotic flavors this is similar to a spanish paella.

Ingredients

• 1/4 cup paprika
• 1/4 cup lime juice
• 2 tsp olive oil
• 2 tbs rum
• 4 tsp minced garlic, divided
• 1 tsp oregano
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp cumin
• 10 oz boneless pork chops, cubed
• 1 large chopped onion
• 2 cups rice
• 28 oz chicken broth
• 1 can diced tomatoes
• 2 tbs capers
• 1/4 tsp saffron threads
• 16 large shrimp
• 1 can artichoke hearts or green beans
• 1/2 cup roasted peppers and 1 pepper, cut into strips

Preparation

Step 1

1. Combine paprika, lime juice, 1 tsp olive oil, rum, 2 tsp garlic, oregano, salt, pepper, and cumin in a plastic bag. Add pork and mix to coat.

2. Heat remaining 1 tsp olive oil in a dutch oven over medium-high heat. Add the pork, leaving any excess spice mixture in the bag to add later. Cook the pork, stirring, until just cooked on the outside and the spices are very fragrant, 2 to 3 minutes. Tranfer pork to plate. Brown shrimp, set aside.

3. Add onion (and peppers if not using jarred roasted), and the remaining 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, affron and any remaining spice mixture. (if using brown rice add 3/4 cups water) Bring to boil, then reduce to a low simmer. Cook stirring occasionally, 15 minutes for arborio, 30 minutes for brown rice.

4. Add artichokes or green beans. Cover and bake for 20 minutes or until rice is tender. Stir in pork and shrimp and any juices on the plate. (If using roasted peppers, place strips on top.)