Subj : BH&G 2601
To   : All
From : Dave Drum
Date : Tue May 04 2021 16:51:46

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cuban-Style Pork & Rice
 Categories: Pork, Citrus, Herbs, Rice, Seafood
      Yield: 10 Servings
 
    1/4 c  Paprika
    1/4 c  Lime juice
      3 tb Extra-virgin olive oil;
           - divided
      2 tb Rum; (opt)
      2 ts Minced garlic
           +=PLUS=+
      2 tb Chopped garlic; divided
      2 ts Fresh oregano; chopped
      1 ts (ea) kosher salt & fresh
           - ground pepper
    1/2 ts Ground cumin
  1 1/2 lb Boneless pork chops; 1"
           - thick, trimmed, in cubes
      2 c  Onion; chopped
      2 c  Arborio or short-grain brown
           - rice
     28 oz (2 cans) chicken broth
      1 c  Canned diced tomatoes
      2 tb Capers; rinsed
    1/4 ts Saffron threads *
     16 lg (U-25) raw shrimp; peeled,
           - deveined
      2 c  Frozen artichoke hearts;
           - thawed
           +=OR=+
      2 c  Green beans; thawed
    1/2 c  Roasted red bell peppers; in
           - strips
 
  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.
  
  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.
  
  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.
  
  Set oven @ 350ºF/175ºC.
  
  Stir shrimp 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.
  
  * 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.
  
  Better Homes & Gardens | January 2015
  
  MM Format by Dave Drum - 25 January 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... We call it rump roast because nobody wants to eat cow's ass.

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