Cuban Style Pork with Arborio Rice

I am stuffed and I have left-overs, which by the second day with this dish are EVEN BETTER! Tonight’s prep time took about 30-40 minutes and cook time is 45 minutes. I know this might seem like a long time but it goes by fast and I really think it is a fun meal to make (plus I made this all using just the dutch oven which makes for easy clean up). I made this dinner for around $36.

Cuban Style Pork with Arborio Rice

1/4 cup fresh lime juice

1/4 cup paprika

3 tablespoons olive oil

2 tablespoons rum (and one shot for you)

3 tablespoons of chopped garlic

2 teaspoons fresh oregano, chopped

1/2 teaspoon ground cumin

1 1/2 pounds boneless pork chops (1 inch thick), trimmed, and cut into cubes

2 cups of white onion, chopped

2 cups arborio rice

1 – 48oz chicken broths

1 can diced tomatoe

2 tablespoons capers

1/4 teaspoon turmeric

16 large raw shrimp, peeled and deveined

2 cups of artichoke hearts that have been in water

1/2 cup roasted red peppers, cut into strips

salt and pepper

Combine paprika, lime juice, 2 tablespoons olive oil, rum, 2 teaspoons of the garlic, oregano, salt, pepper and cumin in a medium bowl, stirring to make a paste.

Add pork to the bowl and stir to coat.

Heat 1 tablespoon of olive oil in your dutch oven over medium heat. Add the pork, and make sure you leave any excess spice mixture in the bowl because you will use it later. Cook the pork, stirring, until just cooked on the outside which is about 4 minutes.

Transfer the pork to a plate.

Put the dutch oven back on the stove and add onion and the remaining garlic and cook for 4 – 5 minutes (make sure stir often)

Add rice and cook, stirring until coated with the onion mixture.

Stir in broth, tomatoes, capers, turmeric and any of the remaining spice mixture.

Preheat your oven to 350. Bring to a boil, then reduce the heat to low simmer, cook for about 15 minutes and make sure you stir occasionally.

Stir shrimp and artichokes into the rice.

Cover and bake in the oven for 20 minutes.

Remove from the oven and add pork and any accumulated juices from the plate.

Scatter roasted peppers on the top, cover and continue baking for 15 minutes.

Here is how I did the plating:

So if you are ever looking for a dinner that is full of spice and has exotic flavors you should really try this.

Tomorrow night we are going to a party and I will write on Saturday morning about the appertizers one of our friends Brooke is making.

Happy Cooking!

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