Rice with Pork

  • Yield: 8 servings


2pounds boneless pork loin, cut into 1/2-inch cubes
2tablespoons olive oil
2-- garlic cloves, minced
1/2teaspoon ground annatto
1tablespoon paprika
1teaspoon cayenne pepper
3-- jalapenos, minced
1/2teaspoon salt
2cups extra-long grain rice
1 1/2cups frozen peas, thawed


  1. 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. 
  2. 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.

Nutritional Info *per serving

  • Calories 383
  • Fat 10g
  • Saturated Fat 2g
  • Cholesterol 63mg
  • Sodium 233mg
  • Carbohydrate 45g
  • Fiber 2g
  • Protein 28g