Sauteed Cuban Pork with Rice and Red Beans Recipe | Yummly

Sauteed Cuban Pork With Rice and Red Beans

PORK
30Ingredients
35Minutes
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Sauteed Cuban Pork With Rice and Red Beans

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Ingredients

US|METRIC
6 SERVINGS
  • 2 lb. boneless pork loin (Cut Into 24 Cubes, About 1 to 2 Inches Square)
  • 5 Tbsp. olive oil
  • 1 white onion (Medium, Cut Into 1/2-inch Rings)
  • 2 limes (Cut Into Wedges)
  • 3 Tbsp. fresh lemon juice
  • 3 Tbsp. fresh lime juice
  • 3 Tbsp. fresh orange juice
  • 2 cloves garlic (Crushed Under a Knife and Peeled)
  • 1/3 cup shallots (Chopped)
  • 1/2 tsp. 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 tsp. kosher salt
  • 2 Tbsp. 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 tsp. smoked paprika
  • 1 tsp. cumin
  • 15 oz. 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 Tbsp. tomato sauce (or 1 Tablespoon Tomato Paste Mixed With 2 Tablespoons Water)
  • 1 tsp. kosher salt
  • 2 cups cooked white rice (Medium Grain, Chilled)
  • 1 Tbsp. olive oil
  • 1 1/2 Platanos Maduros (Ripe Sweet Plantains*, Sliced on a Diagonal Into 18 Rounds)
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    Directions

    1. Process the ingredients in a blender until smooth.
    2. 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.
    3. 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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