You are here: Home » Recipes » Rice with Pork Rice with Pork Recipe by National Pork Board Yield 8 servings An easy dish of rice and pork that simmers for a tasty supper. Serve with a salad of mix greens and steamed snow peas. PrintEmail Ingredients 2 pounds boneless pork loin, cut into 1/2-inch cubes2 tablespoons olive oil2 -- garlic cloves, minced1/2 teaspoon ground annatto1 tablespoon paprika1 teaspoon cayenne pepper3 -- jalapenos, minced1/2 teaspoon salt2 cups extra-long grain rice1 1/2 cups frozen peas, thawed Instructions Heat the olive oil in a Dutch oven over medium heat. Add pork cubes and sauté until browned on all sides. Add the garlic, annatto, paprika, cayenne, jalapeños and salt and cook for 1 to 2 minutes. Add 4 cups of water and bring to a boil over high heat. Cover and reduce heat to a low; simmer for about 1 1/2 hours or until pork is tender. Drain the liquid from the pot into a glass measuring cup (measure in batches if needed) to make sure you have 4 cups of liquid remaining to cook the rice. If needed, add water to equal 4 cups. Return liquid to pot and increase heat to high; stir in rice and peas, bring to a boil. Cover and reduce heat to low; simmer for about 20 minutes or until all the liquid is absorbed.