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Sauteed Cuban Pork With Rice and Red Beans

Name: Sauteed Cuban Pork With Rice and Red Beans
Total time: 35 min
Yield: 6
Ingredients: 2 pounds boneless pork loin Cut Into 24 Cubes, About 1 to 2 Inches Square; 5 tablespoons olive oil; 1 white onion Medium, Cut Into 1/2-inch Rings; 2 limes Cut Into Wedges; 3 tablespoons fresh lemon juice; 3 tablespoons fresh lime juice; 3 tablespoons fresh orange juice; 2 cloves garlic Crushed Under a Knife and Peeled; 1/3 cup shallots Chopped; 1/2 teaspoon cumin; 1/4 cup canola oil; 1/4 cup fresh cilantro Chopped, or 1 Tablespoon Dried; 1/4 cup fresh parsley Chopped, or 1 Tablespoon Dried; 1 teaspoon kosher salt; 2 tablespoons extra virgin olive oil; 1 yellow onion Chopped; 1/2 cup green bell pepper Seeded and Chopped; 1/2 cup red bell pepper Seeded and Chopped; 4 cloves garlic Finely Chopped; 1 teaspoon smoked paprika; 1 teaspoon cumin; 15 ounces red beans; 1 cup reduced sodium chicken broth Canned; 1/2 cup fresh cilantro Chopped or 2 Teaspoons Dried; 1/2 Platano Maduro Ripe Sweet Plantain*, Cut Into 1/2-inch Pieces; 2 tablespoons tomato sauce or 1 Tablespoon Tomato Paste Mixed With 2 Tablespoons Water; 1 teaspoon kosher salt; 2 cups cooked white rice Medium Grain, Chilled; 1 tablespoon olive oil; 1 1/2 Platanos Maduros Ripe Sweet Plantains*, Sliced on a Diagonal Into 18 Rounds

PORK

30Ingredients

35Minutes

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Ingredients

US|METRIC

6 SERVINGS

2 pounds boneless pork loin (Cut Into 24 Cubes, About 1 to 2 Inches Square)

5 tablespoons olive oil

1 white onion (Medium, Cut Into 1/2-inch Rings)

2 limes (Cut Into Wedges)

3 tablespoons fresh lemon juice

3 tablespoons fresh lime juice

3 tablespoons fresh orange juice

2 cloves garlic (Crushed Under a Knife and Peeled)

1/3 cup shallots (Chopped)

1/2 teaspoon cumin

1/4 cup canola oil

1/4 cup fresh cilantro (Chopped, or 1 Tablespoon Dried)

1/4 cup fresh parsley (Chopped, or 1 Tablespoon Dried)

1 teaspoon kosher salt

2 tablespoons extra virgin olive oil

1 yellow onion (Chopped)

1/2 cup green bell pepper (Seeded and Chopped)

1/2 cup red bell pepper (Seeded and Chopped)

4 cloves garlic (Finely Chopped)

1 teaspoon smoked paprika

1 teaspoon cumin

15 ounces red beans

1 cup reduced sodium chicken broth (Canned)

1/2 cup fresh cilantro (Chopped or 2 Teaspoons Dried)

1/2 Platano Maduro (Ripe Sweet Plantain*, Cut Into 1/2-inch Pieces)

2 tablespoons tomato sauce (or 1 Tablespoon Tomato Paste Mixed With 2 Tablespoons Water)

1 teaspoon kosher salt

2 cups cooked white rice (Medium Grain, Chilled)

1 tablespoon olive oil

1 1/2 Platanos Maduros (Ripe Sweet Plantains*, Sliced on a Diagonal Into 18 Rounds)

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Directions

Process the ingredients in a blender until smooth.
Put the pork in a 1-gallon sealable plastic bag and pour in the marinade. Close the bag and refrigerate for at least 8 hours or up to 24 hours.
Remove pork from the marinade, pat the pork dry on paper towels to remove excess marinade. Let stand at room temperature for 1 hour to lose its chill.

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Sauteed Cuban Pork With Rice and Red Beans

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