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!
Cuban-Style Pork & Rice
From EatingWell: 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.
9 Reviews for Cuban-Style Pork & Rice
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.
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.