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Latin American pork and rice recipe

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Adjust Servings:
1¾ pounds boneless Pork butt roast, trimmed and cut into 1-inch pieces
6 cups Water
2 Onion (1 peeled and quartered through root end, 1 chopped)
5 Garlic cloves (3 peeled and smashed, 2 minced)
2 Bay leaves
Black Pepper
2 tablespoons Vegetable Oil
1 red Bell Peppers , stemmed, seeded, and chopped
1½ teaspoons ground Cumin
1½ teaspoons dried Oregano
2 cups medium-grain Rice , rinsed
1½ teaspoons Goya Sazón with Coriander and Annatto
½ cup frozen Peas
½ cup pimento-stuffed green Olives , chopped
¼ cup chopped fresh Cilantro
1 tablespoon Red Wine Vinegar

Latin American pork and rice recipe

  • 2 hours 30 minutes
  • Serves 6
  • Medium




Arroz con puerco, a one-pot dish often made in Cuba and Puerto Rico, is a cousin of arroz con pollo but gets its uniquely alluring and ultrasavory profile from pork. We chose pork butt for its deep flavor and good marbling; cutting it into chunks and braising it in water with a quartered onion, smashed garlic cloves, and bay leaves tenderized this tough cut while simultaneously yielding a rich pork broth in which to cook the rice. We then set the pork and broth aside so we could sauté our sofrito of red bell pepper, onion, garlic, cumin and dried oregano. We added medium-grain rice (which turns creamy once cooked), sazón (a Latin seasoning blend), and the pork and broth.

Letting the pot sit for 20 minutes after cooking allowed the flavors to meld and the rice to absorb any extra moisture. Chopped green olives, peas, cilantro, and a little red wine vinegar stirred in at the end brightened up this satisfying dish. Goya Sazón with Coriander and Annatto (or con Culantro y Achiote) can be found in the international aisle of most supermarkets; 1 packet equals about 1½ teaspoons. If you can’t find it, you can make your own with ½ teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon paprika, ¼ teaspoon ground coriander, and ⅛ teaspoon ground cumin. Let the rice rest for the full 20 minutes before lifting the lid to check it. Long-grain rice may be used, but it will be slightly less creamy. Pork butt roast is often labeled Boston butt in the supermarket.



Combine pork, water, onion quarters, smashed garlic, bay leaves, and 1 tablespoon salt in Dutch oven and bring to boil over medium-high heat, skimming off any foam that rises to surface. Reduce heat to low, partially cover, and cook until pork is tender, about 1 hour.


Set colander in large bowl and drain pork, reserving cooking liquid (you should have at least 4 cups; if not, add enough water to equal 4 cups). Discard onion, garlic, and bay leaves.


Wipe pot clean with paper towels. Heat oil in now-empty pot over medium heat until shimmering. Add bell pepper, chopped onion, minced garlic, cumin, oregano, ½ teaspoon pepper, and ¼ teaspoon salt and cook until vegetables are tender, 5 to 7 minutes.


Stir in rice and sazón and cook until edges of rice begin to turn translucent, about 2 minutes. Add pork and 4 cups reserved broth and bring to boil. Reduce heat to low, scrape sides of pot clean of any rice, cover, and cook, undisturbed, for 20 minutes.


Remove pot from heat and let sit, covered, for 20 minutes. Fluff rice with fork. Stir in peas, olives, cilantro, and vinegar. Serve.


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