Pork with Rice

Prep Time
Cook Time
Ready In

Recipe: #39629

October 05, 2022

"Recipe source: Cook's Illustrated: Dinners from Around the World (2019)"

Original is 4-6 servings


  • Serving Size: 1 (834.4 g)
  • Calories 1227
  • Total Fat - 16.9 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 0 mg
  • Sodium - 3276.5 mg
  • Total Carbohydrate - 256.4 g
  • Dietary Fiber - 7 g
  • Sugars - 118.1 g
  • Protein - 13.3 g
  • Calcium - 136.1 mg
  • Iron - 5.9 mg
  • Vitamin C - 173.7 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

For the pork and broth: in a dutch oven on medium high heat, combine all ingredients (water - salt) and bring to a boil. Reduce heat to low, partially cover and cook for 1 hour or until pork is tender.

Step 2

Set colander in a large bowl and drain pork, reserving cooking liquid (you need 4 cups -- if you don't have 4 cups add water to equal 4 cups liquid). Discard onion, garlic and bayleaves. **** Cooled pork and broth can be refrigerated in air tight containers for up to 2 days.

Step 3

To make the rice: using same pot wipe it clean with paper towels. Over medium heat add the oil. Then add the next 7 ingredients (bell pepper - salt) and cook for 5-10 minutes or until vegetables are tender.

Step 4

Stir in rice and sazon (recipe follows) and cook for 2 minutes or until rice begins to turn translucent. Stir in pork and 4 cups reserved broth and bring to a boil. Reduce heat to low, cover and cook for 20 minutes.

Step 5

Keeping pot covered, let stand for 20 minutes off heat. Fluff rice with fork and stir in peas, olives, cilantro and vinegar.

Step 6

Step 7

To make sazon:

Step 8

Combine all ingredients in a bowl or covered container.


No special items needed.

1 Reviews


Yummy. I admit I used some boneless pork roast I had leftover in my freezer. It had a similar seasoning profile. I had the Sazon on hand so didn't make fresh. And I used pitted Castlevetrano olives since I was out of pimento stuffed. Served with a dash of hot sauce. Made for Billboard Tag.


review by:
(27 Oct 2023)

You'll Also Love