Cuban Pork and Rice Casserole

Cubed tender pork loin baked with black beans, long-grain rice, green peppers, and warm Cuban spices.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 6
• Cuisine: Cuban
• Difficulty: Easy
• Cost: $3.27/serving

Dietary

• High-Protein
• Dairy-Free
• Gluten-Free
• Nut-Free
• Egg-Free
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• bake
• smoky
• comfort food
• tangy

Ingredients

• 2.5 pound pork tenderloin (cut into 1-inch cubes)
• 1.5 cup white rice (uncooked)
• 1 can black beans (drained)
• 2.5 cup chicken broth
• 1 yellow onion (large, diced)
• 1 green bell pepper (large, diced)
• 2 tablespoon lime juice
• 1 tablespoon vegetable oil
• 2 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt

Instructions

1. Preheat oven to 375°F. Heat vegetable oil in a large skillet over medium-high heat for 2 minutes.
2. Add pork tenderloin cubes, ground cumin, smoked paprika, dried oregano, and salt. Sear pork for 5 minutes until browned on the outside.
3. In a 9x13-inch baking dish, combine uncooked white rice, black beans, yellow onion, green bell pepper, lime juice, and chicken broth.
4. Nestle seared pork cubes into the rice mixture in the baking dish.
5. Cover dish tightly with aluminum foil and bake for 40 minutes.
6. Uncover and let rest for 5 minutes before serving to let rice absorb remaining steam.

Notes

Pairs great with a side of sliced avocados or sweet plantains.

Nutrition (per serving)

• Calories: 496
• Protein: 46.9 g
• Carbohydrates: 53.8 g
• Fat: 9.4 g
• Fiber: 5.3 g
• Sodium: 1098 mg
• Saturated Fat: 2.9 g
• Sugar: 3 g
• Cholesterol: 125 mg