CUBAN-STYLE YELLOW RICE
Yellow rice is a staple in the Caribbean because of its beautiful color and flavor. Being Cuban, our household often served yellow rice. It's traditional to garnish yellow rice with pimentos, but I don't like them so I don't. Serve yellow rice with Cuban-style roast pork, or add cooked chicken pieces while cooking the rice to make Arroz con Pollo.
Provided by Mombabe
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Place the rice in a sieve and rinse under cold water until the water runs clear. Shake sieve to remove excess water from rice.
- Place rice in a large saucepan with a tightly fitting lid and add water. Stir in the onion, salt, annatto powder, paprika, and pepper. Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer. After cooking for 10 minutes, gently stir the peas into the rice. Cook until all the water is evaporated and the rice is tender, 15 to 20 minutes longer. Serve garnished with pimento slices.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 26.1 g, Fat 0.2 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 205.6 mg, Sugar 0.6 g
INSTANT POT® CUBAN PORK TENDERLOIN WITH RICE AND BEANS
This one-pot Cuban pork and rice meal is a quick and easy dinner, making it perfect for the weeknight rush. The flavors of mojo-a garlic-citrus sauce popular in Cuba-are what bring this dish together.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add pork; cook 4 to 6 minutes or until pork releases easily from bottom of insert. Stir. Select CANCEL.
- Stir in broth, orange juice, taco seasoning mix, garlic and cumin. Stir in beans and rice.
- Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 12 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- Stir in lime juice. Top with cilantro. Serve with salsa.
Nutrition Facts : Calories 530, Carbohydrate 62 g, Cholesterol 85 mg, Fat 2, Fiber 4 g, Protein 40 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 3 g, TransFat 0 g
CUBAN PORK TENDERLOIN
Made with fresh citrus and spice, this delicious Cuban Pork Tenderloin is perfect with a zesty rice and black bean salad.
Provided by Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Using thin knife, trim silver skin from tenderloin. Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt, and hot pepper in gallon-sized zip-top plastic bag. Add pork, close, and refrigerate for at least 30 minutes and up to 4 hours. Meanwhile, make Rice and Black Bean Salad.
- Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat grill on high. Adjust temperature to 400°F. For a charcoal grill, build fire and let burn until coals are covered with white ash. Spread coals and let burn for 15-20 minutes.
- Lightly oil cooking grate. Remove pork from marinade, drain briefly, but do not scrape off solids. Place on grill and cover grill. Cook, turning occasionally, until browned and instant-read thermometer inserted in center of pork reads 145°F, about 20-27 minutes. Transfer to carving board and let stand 3-5 minutes. Cut on slight diagonal and serve with rice and black bean salad.
- Rice and Black Bean Salad:
- To make salad, bring a medium saucepan of lightly salted water to a boil. Add rice and cook (like pasta) until tender, about 16 minutes. Drain in wire sieve, rinse under cold water, and let cool.
- In medium bowl, whisk orange zest and 2 tablespoons orange juice, 1 tablespoon vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Whisk in oil. Add cooled rice, black beans, scallions and cilantro, and mix. Let stand at room temperature for up to 4 hours. (If refrigerated, let stand at room temperature for 30 minutes before serving, or rice will be hard.)
CUBAN-STYLE, PORK & RICE
Eating Well Newsletter, May/07. No marinating time. Sounds awesome, so am putting it here for safekeeping. It is a meal in one! All you need is some warm bread to sop up some of the juices and a nice tropical fruit cup for cleanse the palate and give you something sweet with which to end the meal.
Provided by Manami
Categories < 4 Hours
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- 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.
- Marinate pork 4-24 hours.
- 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.
- Preheat oven to 350°F.
- 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.
Nutrition Facts : Calories 329.4, Fat 10, SaturatedFat 2.5, Cholesterol 45.6, Sodium 383.1, Carbohydrate 39.8, Fiber 3.3, Sugar 2.4, Protein 20.1
CUBAN-STYLE PORK AND RICE
Make and share this Cuban-Style Pork and Rice recipe from Food.com.
Provided by gailanng
Categories Pork
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Combine all the ingredients in a medium bowl and mix to make a homogenous paste. Add the pork and toss to coat well; refrigerate for several hours. (For the best flavor, refrigerate the pork, covered, for up to 16 hours.).
- Preheat the oven to 350°F.
- Heat the oil in a large nonstick ovenproof skillet over medium-high heat. Remove the pork from the spice paste and pat dry, reserving the spice paste in the bowl. Add the pork to the pan and cook, turning occasionally, for 5 minutes, or until browned on all sides. Remove the pork and set aside.
- Reduce the heat to medium, add the onions and garlic, and cook, scraping up any browned bits from the bottom of the pan, for 5 minutes, or until soft.
- Add the rice, stirring until well coated with the onion mixture. Stir in the broth, tomatoes, saffron and the reserved spice paste. Bring to a boil, reduce the heat to a simmer and cook for 15 minutes.
- Stir in the capers, cover, and transfer to the oven. Bake for 10 minutes. Stir in the pork, then scatter the peppers, shrimp (if using), and artichoke hearts over the rice.
- Cover and bake for 10 minutes more, or until the rice is tender, the liquid has been absorbed, and the shrimp (if using) are opaque and pink.
- To serve, stir the rice to incorporate all the ingredients and season to taste with salt and pepper.
Nutrition Facts : Calories 548.7, Fat 16.6, SaturatedFat 4.2, Cholesterol 76, Sodium 766.2, Carbohydrate 66.5, Fiber 5.6, Sugar 4.5, Protein 33.3
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