Cuban-Style Pork & Rice

Cuban-Style Pork & Rice

9 Reviews
From: EatingWell Magazine, March/April 2007

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 10 servings

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Original recipe yields 10 servings
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  • ¼ cup paprika
  • ¼ 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
  • ½ teaspoon ground cumin, cumin
  • 1½ pounds boneless pork chops, ( ¾-1 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
  • ¼ 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
  • ½ cup roasted red peppers, cut into strips


  • Active

  • Ready In

  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 ¾ 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.
  • 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.

Nutrition information

  • Serving size: about 1⅓ cups
  • Per serving: 294 calories; 8 g fat(2 g sat); 5 g fiber; 39 g carbohydrates; 16 g protein; 47 mcg folate; 34 mg cholesterol; 3 g sugars; 1,936 IU vitamin A; 18 mg vitamin C; 53 mg calcium; 2 mg iron; 398 mg sodium; 480 mg potassium
  • Nutrition Bonus: Vitamin A (39% daily value), Vitamin C (30% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, 2 lean meat, 1 fat

Reviews 9

May 08, 2014
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By: EatingWell User
Enjoyable and Easy I didn't use saffron (because really, who has $15 for a spice?), but it still turned out really well. I have two very picky eaters who didn't love it but I enjoyed it and am looking forward to the leftovers. I halved the recipe and still had more than enough for three people. Pros: Taste, Easy to Make Cons: Doesn't satisfy everyone's taste
October 13, 2012
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By: bryndian.dhai
So savory and complex! This was DELIGHTFUL!! A bit time consuming to make, but it was perfect for tonight's Saturday-night-in! Also, make sure your Dutch oven goes in the oven... If it does, this is a ONE POT meal!! I used more chicken stock (32 oz instead of 28 oz) and an entire can (14.5 oz) of tomatoes. I also used both artichokes and green beans, though should I make this again, I'll probably leave out the artichokes (the green beans have better texture and give it a little crunch since I used fresh green beans that I steamed) and possibly leave out the shrimp as well (they were good, but not necessary IMO). This was seriously good and WILL be going into my regular rotation. Pros: Feeds a crowd! Cons: Not the dish for a quick dinner!
June 07, 2012
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By: EatingWell User
Question Any thoughts on how I could adjust this for the crock pot? I saw the previous post about the pressure cooker but I don't know how similar that would or how long it would take with a crock pot. Thanks for any help!
November 10, 2011
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By: EatingWell User
Question??? Haven't tried yet, but plan to. Just a there supposed to be 2 entries for the 2 cans of reduced-sodium chicken broth? Or should it be just 2 cans of broth, instead of 4?
August 09, 2011
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By: LaWana Hohenberger
This was a really good different loved it! I made this last night, and the family had to wait until 10:00 to eat, but they loved it! I didn't have the saffron and couldn't find it in the store, so I had to skip that. I added Tony Cachere's afterwards before serving, and everyone had seconds!
July 20, 2010
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By: EatingWell User
This was wonderful even though I did not have saffron on hand. Added a little hot sauce to spice it up, but besides that it was awesome!
March 06, 2010
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By: EatingWell User
I got home real late and everyone still needed to be fed so didn't have time to marinate anything. I basically threw everything into our pressure cooker (ok, put in the rice the last half hour, put the shrimp in for only the last 5 mins.) and it came out great! I skipped the capers since they're iffy with my crowd. Also didn't want to buy a huge bag of shrimp and didn't have time to hit a lot of stores for shrimp by the pound so just grabbed a box of frozen shrimp scampi and used it (tasted great). Also used Spanish smoked paprika which gave it a slight heat--but real soft and slight (my stomach doesn't handle spicy anymore, sob). You could do variations on this basic recipe too--substitute beans for the rice. Toss in some smokey sausage, or chopped fish, or chicken. It's flexible. Oh, couldn't find frozen artichoke hearts either so I used a couple large jars, drained and rinsed them really really well so they wouldn't taste so tangy. Made some garlic olive oil spinach on the side (a nice chunky salad would be good too), lots of warm french bread to soak up all the sauce, or tortillas.
February 21, 2010
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By: yuki
I used green beans as well. It was pretty good. Since I'm the only one in my family who likes the shrimp, I didn't use it. Instead, I put some chicken breast. I thought it was going to be spicy but it wasn't. My 11 year old step daughter had the second! It's a little time consuming though.
January 15, 2010
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By: beverly231
WOW, it this GOOD. I used green beans as I didn't have any frozen arthichoke hearts and left out the shrimp. I will defintely be making this again. Try it. It is awesome.
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