Cuban Style Pork Rice
Transport your taste buds to the vibrant streets of Havana with this savory and hearty Cuban Style Pork Rice recipe. Tender, marinated pork shoulder is seared to perfection and nestled into a flavorful blend of fluffy white rice, sautéed onions, and bell peppers, all simmered together in a fragrant broth infused with garlic, cumin, and oregano. A splash of citrus from fresh orange and lime juice adds a refreshing brightness that balances the dish’s rich, savory depth. Topped with fresh cilantro and served with zesty lime wedges, this one-pot wonder is a satisfying and easy-to-make meal perfect for weeknight dinners or weekend gatherings. Enjoy the authentic flavors of Cuba in just over an hour with this crowd-pleasing recipe.
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Recipe Information
Ingredients
- 1 lb pork shoulder (or pork butt)
- 0.5 cup orange juice
- 0.25 cup lime juice
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1.5 tsp salt
- 1 tsp black pepper
- 1 yellow onion, finely chopped
- 1 green bell pepper, diced
- 2 cups chicken broth
- 1 cup white rice, uncooked
- 1 bay leaf
- 0.25 cup fresh cilantro, chopped
- 4 lime wedges (for serving)
Instructions
In a large bowl, combine the orange juice, lime juice, olive oil, minced garlic, ground cumin, dried oregano, 1 teaspoon of salt, and 0.5 teaspoons of black pepper to make the marinade.
Cut the pork shoulder into bite-sized chunks and add them to the marinade. Toss to coat evenly, cover, and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Remove the pork from the marinade and sear the pieces in batches until browned on all sides. Set the browned pork aside.
In the same skillet, add the chopped onion and diced green bell pepper. Sauté until softened, about 5 minutes.
Add the chicken broth, the remaining 0.5 teaspoon of salt, uncooked white rice, and the bay leaf to the skillet. Stir to combine.
Place the browned pork back into the skillet, nestling the pieces into the rice mixture. Bring everything to a gentle boil.
Reduce the heat to low, cover the skillet with a lid, and simmer for 25-30 minutes, or until the rice is tender and the pork is cooked through. Stir occasionally to prevent sticking.
Once cooked, remove the skillet from the heat. Discard the bay leaf and fluff the rice with a fork.
Sprinkle the dish with fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1090 mg | 47% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.3 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 695 mg | 15% | |
*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.
