Cuban-Style Pork And Rice Recipe
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....
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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