Cuban-Style Pork And Rice Recipe

Cuban-Style Pork And Rice Recipe

www.foodrepublic.com

Ideal if you are pressed for time, this braise, a quick, spicy take on Spanish paella, uses the lean meat from the loin, which would dry out if cooked longer. Marinate the pork ahead if you can....

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Ingredients

  • 1/4 cup Spanish paprika or sweet Hungarian paprika
  • 2 teaspoons minced garlic
  • 1/4 cup fresh lime juice
  • 2 tablespoons rum (optional)
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons fresh oregano
  • 1/2 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless pork loin chops (1-inch thick)
  • 1 tablespoon olive oil
  • 2 cups chopped onions
  • 2 tablespoons chopped garlic
  • 2 cups arborio rice
  • 3 cups canned low-sodium chicken broth
  • 1 cup drained canned diced tomatoes
  • 1/4 teaspoon saffron threads
  • 2 tablespoons capers
  • 1/2 cup fire-roasted red bell peppers or jarred piquillo peppers
  • 16 large shrimp in their shells (optional)
  • 2 cups frozen artichoke hearts
  • Salt and freshly ground black pepper

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