Cuban Spiced Rice Pan

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 2 hrs 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 600 g pork fillet (s)
  • 3 stalks oregano, fresh or 1 teaspoon dried
  • 2 tablespoon lime juice
  • 2 tablespoon orange juice, freshly squeezed
  • 4 tablespoon oil
  • 1 teaspoon cumin
  • 1 clove garlic
  • 200 g rice (lon rain rice)
  • 280 g beans, white
  • 400 g tomato (s), chunky
  • 2 tablespoon soy sauce
  • 1 teaspoon honey
  • 2 onions)
  • 1 red pepper
  • salt and pepper
  • possibly paprika powder
Cuban Spiced Rice Pan
Cuban Spiced Rice Pan

Instructions

  1. Cut the pork tenderloin into small pieces. For the marinade, wash the oregano, pluck the leaves and finely chop. Squeeze the garlic clove and mix with oregano, lime juice, orange juice, cumin, salt, pepper and the oil. Mix the meat with the marinade (preferably in a sealable freezer bag) and let it work for 1 - 2 hours in the refrigerator.
  2. Drain the beans and rinse with water. Cook the rice according to the instructions on the packet, drain and set aside. Finely dice the onions and chop the peppers. Fry the meat with the marinade in a large pan for 5 minutes. Then add the onions and fry for another 2-3 minutes. Now add the peppers, beans and tomatoes to the pan (if you like, the sauce from the tomatoes and, if necessary, tomato paste) and simmer for 5 minutes.
  3. Finally mix in the rice and heat it up. Season with soy sauce, honey, pepper and salt. The whole thing can of course be made hotter with paprika, cumin or the like.

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