Caribbean Pork N Rice
Transport your taste buds to the tropics with this one-pot Caribbean Pork N Rice, a vibrant and flavor-packed dish perfect for family dinners or meal prep. Tender, golden-seared pork shoulder is simmered with aromatic spices like allspice, cumin, and paprika, while fluffy long-grain rice is infused with creamy coconut milk and savory chicken broth. Sweet pineapple chunks and colorful bell peppers add a delightful burst of brightness, perfectly balanced by the subtle heat of optional habanero. Finished with fresh thyme, scallions, and a squeeze of zesty lime, this easy Caribbean-inspired recipe is a true medley of savory, sweet, and spicy flavors, ready in just under an hour.
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Recipe Information
Ingredients
- 1.5 lbs boneless pork shoulder
- 2 limes
- 3 tbsp olive oil
- 4 garlic cloves
- 1 yellow onion
- 2 bell peppers (mixed colors)
- 1.5 cups long-grain white rice
- 13.5 oz canned coconut milk
- 1 cup chicken broth
- 1 cup pineapple chunks (fresh or canned)
- 3 scallions
- 2 tsp fresh thyme leaves
- 1 tsp ground allspice
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tsp salt
- 1 tsp black pepper
- 1 habanero pepper (optional)
Instructions
Juice one lime and cut the other into wedges for garnish. Set aside.
Cut the pork shoulder into 1-inch cubes and pat dry with paper towels. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the lime juice. Let marinate while you prep the rest of the ingredients.
Mince the garlic and finely dice the onion. Cut the bell peppers into thin strips and slice the scallions. If using habanero pepper, finely mince it, removing seeds for less heat.
In a large, deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the pork cubes in batches, ensuring they develop a golden-brown crust. Remove the pork and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the garlic, onion, and habanero (if using) for 2-3 minutes until fragrant and softened.
Stir in the allspice, cumin, paprika, and thyme, cooking for 1 minute to toast the spices.
Add the rice to the skillet, stirring to coat the grains in the aromatic mixture.
Pour in the coconut milk and chicken broth, then bring to a simmer. Return the seared pork to the skillet, nestling it into the rice mixture.
Cover and reduce the heat to low. Let the rice and pork cook undisturbed for 20 minutes.
Stir in the pineapple chunks and bell peppers, then cover and cook for an additional 5-10 minutes, or until the rice is tender and the liquid is absorbed.
Garnish with sliced scallions and serve with lime wedges on the side. Enjoy your Caribbean Pork N Rice!
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 11.5 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 115 mg | 9% | |
| Iron | 6.0 mg | 34% | |
| Potassium | 1164 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
