Tag Archives: Orange Juice

Cuban Pork Rice Bowls with Black Beans & Plantains

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Cuban Pork Rice Bowls with Black Beans & Plantains

This recipe from Angelina at Baked Ambrosia

Ingredient

Mojo Pork
  • 3-4 lb pork shoulder
  • ½ cup cilantro
  • ¼ cup olive oil
  • 1 orange zest
  • ¾ + ¼ cup orange juice, separated
  • ½ cup lime juice
  • 1 lime zest
  • 8 cloves garlic
  • ¼ cup fresh mint
  • 1 tbsp dry oregano
  • 1 red chili, seeded
  • 1 tbsp cumin
  • salt and pepper, to taste
  • 2 onions quartered
Cilantro Lime Rice
  • 1 tbsp butter
  • ½ onion, diced
  • 1½ cup Jasmine rice
  • 3 cups chicken broth, or water
  • 1 lime, juice and zest
  • ½ cup cilantro, chopped
  • salt and pepper, to taste
Black Beans
  • 2 cans black beans, drained and rinsed
  • 1 tbsp olive oil
  • ½ onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 tbsp cumin
  • 2 tsp dry oregano
  • ½ – 1 cup chicken broth
  • salt and pepper, to taste
Plantains
  • 2 large plantains
  • 2 tbsp oil
  • salt

Directions

Mojo Pork

  1. Make the marinade by adding cilantro, olive oil, orange zest, ¾ cup orange juice, lime juice, lime zest, garlic, mint, oregano, chili, cumin, salt, and pepper in a food processor. Process until well combined. Transfer marinade to a gallon size freezer bag and add the pork shoulder. Marinate in the refrigerator for at least 2 hours or over night.
  2. Remove pork from refrigerator and preheat oven to 325°F.
  3. Arrange onion quarters in a roasting pan. Place pork on top. Reserve remaining marinade. Cover pan with foil and roast 2½ hours. After 2½ hours, remove foil and additional 30 minutes.
  4. Remove pork from oven and let rest for 10-15 minutes.
  5. Skim roasting pan drippings and add to reserved marinade. Transfer drippings and marinade to a small sauce pan. Add ¼ cup orange juice and bring to a boil.
  6. With a fork, shred the pork and top with ⅓ of the sauce to keep it from drying out. Cover and set aside.
Cilantro Lime Rice
  1. Melt butter over medium heat in medium size pot. Add chopped onion and saute until translucent. Add rice and stir to combine. Add chicken broth and bring to a boil. Once boiling, cover pot and reduce heat. Cook 15-20 minutes or according to package.
  2. Once cooked, remove from heat. Fluff rice with a fork. Add lime juice, zest, chopped cilantro, salt and pepper. Mix to combine.
Black Beans
  1. Heat olive oil in a medium pot. Saute chopped onion and red pepper until cooked. Add minced garlic and cook an additional minute. Add half of the black beans along with cumin, oregano, salt, and pepper. Mash beans in pot. If beans are too dry, add chicken stock, ¼ cup at a time. Add remaining beans. Stir to combine.
Plantains
  1. Cut plantains into diagonal strips.
  2. Heat oil in a cast iron skillet. Once hot, add plantain strips (a few at a time). Fry 1-2 minutes on each side. Transfer friend plantains to a plate lined with a paper towel. Sprinkle with salt.
Assembly
  1. To assemble rice bowls, begin by placing rice in the bottom of a bowl. Top with shredded pork and sauce as desired. Add black beans and plantains. Sprinkle with chopped cilantro and serve with extra lime.

Please see source website for additional pictures and detailed instructions – Baked Ambrosia

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National Apricot Day ~ Black Bean, Cilantro and Apricot Salad

Today (1/09/14) is National Apricot Day so we are sharing a recipe for Black Bean, Cilantro and Apricot Salad from Janet at The Taste Space.

Black Bean, Cilantro and Apricot Salad

INGREDIENTS

  • 2-3 cups cooked black beans (or 2x14oz or 1×19 oz cans drained and rinsed)
  • 1/2 cup dried apricots, chopped
  • 1/2 cup carrots, chopped
  • 1/2-3/4 cup chopped cilantro
  • 2 green onions, finely sliced
  • 1/2 cup mango nectar or juice (I have used fresh orange juice too, which is good!)
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice (or lime juice) – I used lemon but I am sure lime would be even better
  • 1/2 tbsp tamari or soy sauce
  • 1/2 tbsp grated ginger
  • 2 cloves of garlic, minced or pressed
  • 3/4 tsp salt
  • 4 cups baby spinach

DIRECTIONS

  1. Combine black beans, dried apricots, carrots, cilantro and green onions in a large bowl.
  2. In a separate small bowl, combine mango juice, olive oil, lemon juice, tamari, ginger, garlic and salt. Mix well.
  3. Toss marinade with bean mixture and marinade in the refrigerator for at least several hours.
  4. To serve, bring to room temperature and toss with the spinach.

Serves 4.

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