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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine all the ingredients in a medium bowl and mix to make a homogenous paste. Add the pork and toss to coat well; refrigerate for several hours. (For the best flavor, refrigerate the pork, covered, for up to 16 hours.). | 2. Preheat the oven to 350°F. | 3. Heat the oil in a large nonstick ovenproof skillet over medium-high heat. Remove the pork from the spice paste and pat dry, reserving the spice paste in the bowl. Add the pork to the pan and cook, turning occasionally, for 5 minutes, or until browned on all sides. Remove the pork and set aside. | 4. Reduce the heat to medium, add the onions and garlic, and cook, scraping up any browned bits from the bottom of the pan, for 5 minutes, or until soft. | 5. Add the rice, stirring until well coated with the onion mixture. Stir in the broth, tomatoes, saffron and the reserved spice paste. Bring to a boil, reduce the heat to a simmer and cook for 15 minutes. | 6. Stir in the capers, cover, and transfer to the oven. Bake for 10 minutes. Stir in the pork, then scatter the peppers, shrimp (if using), and artichoke hearts over the rice. | 7. Cover and bake for 10 minutes more, or until the rice is tender, the liquid has been absorbed, and the shrimp (if using) are opaque and pink. | 8. To serve, stir the rice to incorporate all the ingredients and season to taste with salt and pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
paprika	1/4	cup		77.832	14.9012	3.9026	3.5576
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
lime juice	1/4	cup		15.125	5.0941	0.2541	0.0424
rum	2	tablespoons		-	-	-	-
salt	1 1/2	1/2		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
oregano	2	teaspoons	chopped	5.3	1.3784	0.18	0.0856
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
pork loin chop	1 1/2		boneless cut	605.2014	0.0	134.6403	3.4
olive oil	1	tablespoon		238.68	0.0	0.0	27.0
onion	2	cups	chopped	128.0	29.888	3.52	0.32
garlic	2	tablespoons	chopped	8.344	1.8514	0.3562	0.027999999999999997
arborio rice	2	cups		605.2014	0.0	134.6403	3.4
chicken broth	3	cups	canned low sodium	234.36	5.67	33.4152	7.8624
tomato	1	cup	drained canned diced	41.4	9.18	2.16	0.36
saffron thread	1/4	teaspoon		605.2014	0.0	134.6403	3.4
caper	2	tablespoons	rinsed	3.9560000000000004	0.8411	0.4059	0.1479
red bell pepper	1/2	cup	fire-roasted jarred cut	605.2014	0.0	134.6403	3.4
shrimp	16			79.52	1.0192	15.2432	1.1312
artichoke heart	2	cups	thawed cooked thawed frozen	605.2014	0.0	134.6403	3.4
salt black pepper			ground	605.2014	0.0	134.6403	3.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.