Skip to content

Food & Recipes

Font Size
A
A
A

Cuban-Style Pork & Rice

Cuban-Style Pork & Rice
This Recipe Is:

WebMD Recipe from EatingWell.com

Full of spice and exotic flavors, this Cuban take on the classic Spanish paella is an easy way to feed a hungry crowd. Don’t worry if you have leftovers. They can easily be rewarmed in a microwave or combined with eggs to make a Spanish tortilla (omelet); or for a great cold dish, toss the leftover rice with cooked vegetables and a vinaigrette made with lime juice instead of vinegar.

Ingredients
Prep: 1 hour | Total Time: 1 3/4 hours
  • 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
  • 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
  • 1 cup
    canned diced tomatoes
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 350°F.
  5. 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.

 

Tip

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.

Nutritional Information

Makes: 10 servings, about 1 1/3 cups each
  • Calories303
  • Fat8 g
    • Saturated fat2 g
  • Cholesterol40 mg
  • Carbohydrates39 g
    • Dietary fiber5 g
  • Protein18 g
  • Sodium398 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
Recipes for Beauty

Today on WebMD

Four spoons with mustards
What condiments are made of and how much to use.
salmon and spinach
How to get what you need.
 
grilled veggies
Easy ideas for dinner tonight.
Greek Salad
Health benefits, what you can eat and more.
 

Loaded with tips to help you avoid food allergy triggers.

Loading ...

Sending your email...

This feature is temporarily unavailable. Please try again later.

Thanks!

Now check your email account on your mobile phone to download your new app.