Monday, March 30, 2009

Pork, Beans and Rice....Cuban Style

I've been trying to cook out of my comfort zone lately, since we aren't eating out anymore. This is the perfect example of something different, yet easy to cook. This is a great recipe to entertain with, because it does make a lot (about 6 servings) or you can just enjoy it a couple more times (like we did).

There are a couple things (the Adobo seasoning and the Mojo Criollo) I could not find in my local grocery, so I had to get them on the Internet. So if you decide to make this, look for the spices about a week before you want to, so you have time to order them if need be.

I got this recipe from another cooking blog, but for the life of me I can not find it again! So if by chance the fellow blogger reads this, I want to give you credit for this recipe.

4-5 pound Pork Rump Roast
Adobo Seasoning (Goya Brand)
3/4 cup Mojo Criollo marinade
  1. Preheat over to 350
  2. Generously season meat with Adobo Seasoning. Place in a dutch oven(or oven safe large pot with lid) along with the mojo criollo.
  3. Cover and cook about 25 minutes per pound. Until the pork reaches 140 degrees internal temperature.
1 package Vigo Yellow Rice (16 oz.)
mojo criollo
  1. Cook according to the package, but instead of using only water, use 1/2 water and 1/2 Mojo criollo.
**The package doesn't tell you to stir the rice at all. You need to stir it 2 or 3 times during it's cooking process.

2 cans black beans, drained and rinsed
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minces
2 tablespoons cumin
2 bay leaves
1/2 cup mojo criollo
  1. In a medium sauce pan over medium heat, saute onions in olive oil for about 10 minutes.
  2. Add garlic and cook for about a minute. Add cumin, and stir.
  3. Add beans, bay leaves and mojo criollo.
  4. Simmer for about 10 minutes, until beans are soft and warmed through.
**You will need to buy 3 bottles of the mojo criollo for this entire meal.

And there you have it! It's very good with a couple shakes of the hot sauce as well. If you think this is a lot of pork, I have a recipe coming to use the leftovers. :)

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