Best 3 Gatorbeks Cuban Pork Black Beans And Yellow Rice Recipes

Gatorbeks Cuban pork black beans and yellow rice is a flavorful and satisfying dish that combines the savory flavors of Cuban pork, tender black beans, and fluffy yellow rice. This tantalizing combination is a culinary journey through Cuban cuisine, sure to please even the most discerning palate. The pork is marinated in a blend of spices and slow-cooked until melt-in-your-mouth tender, while the black beans are simmered in a flavorful broth until creamy and delicious. The yellow rice adds a pop of color and a light, fluffy texture to the dish. Served together, these elements create a harmonious and unforgettable dining experience.

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GATORBEK'S CUBAN PORK, BLACK BEANS, AND YELLOW RICE

Gatorbek's Cuban Pork, Black Beans, and Yellow Rice image

The cumin, lime, and cilantro combined with the kick of red pepper makes this a great, Cuban-style dish. Serve with some crusty bread, and you're good to go!

Provided by Gatorbek

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 (15 1/2 ounce) cans black beans, NOT drained
1/4 cup white onion, finely diced
2 teaspoons cumin
2 tablespoons fresh oregano, chopped (or sub 1 tsp dried if needed)
3 tablespoons fresh cilantro, chopped (only fresh or frozen, not dried!)
2 fresh garlic cloves, minced
1 tablespoon fresh lime juice
1 lb pork, cut into 1 inch pieces (I buy pre-cut stew pork)
3 tablespoons olive oil
1/4 cup flour
2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper (to taste)
1 teaspoon onion powder
1 teaspoon garlic powder
1 (16 ounce) package yellow rice (I prefer Vigo)

Steps:

Prepare yellow rice according to package directions.
To prepare the black beans, combine the first seven ingredients in a medium saucepan.
Bring just to a boil, then reduce heat to simmer on a back burner, stirring occasionally.
Meanwhile, heat olive oil in a heavy skillet over medium-high heat.
Combine remaining dry ingredients (flour, cumin, oregano, cayenne, onion powder, and garlic powder) in a 1 gallon zipper bag.
Add pork to bag and shake vigorously to coat.
Remove pork from bag and add to hot oil.
Brown on all sides, stirring until done.
Remove pork to a plate and turn off heat to skillet.
Pour black bean mixture into skillet to absorb pork drippings, stir gently until combined.
To serve, put a scoop of yellow rice on each plate, topped with a generous ladle of black beans.
Top with pork and garnish with lime wedge and sprig of cilantro.
Serve with crusty bread.

PORK, BLACK BEAN, AND RICE CASSEROLE

Pork, Black Bean, and Rice Casserole image

Hubby and I go grocery shopping only once a week because of the stay-at-home order due to the Coronavirus. We got lucky and found a 25-pound pork shoulder roast for $0.59 per pound! Though it's only the 2 of us at home, we could not pass up such a great bargain. We cut the roast up into 2-pound chunks and individually vacuum packed them with our FoodSaver. I made this with items in my pantry and it is filling and delicious.

Provided by Yoly

Categories World Cuisine Recipes Latin American Mexican

Time 1h20m

Yield 8

Number Of Ingredients 16

Ingredients

2 pounds pork shoulder, cut into 1-inch cubes
¾ cup water, divided
1 teaspoon salt, divided
½ cup diced onion
1 clove garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (10.75 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
2 (4 ounce) cans chopped Hatch chile peppers, drained
1 cup instant white rice (such as Minute®)
½ cup frozen corn
¼ cup salsa
½ teaspoon chili powder
½ teaspoon cumin
¼ teaspoon ground black pepper
1 cup shredded sharp Cheddar cheese, divided

Steps:

Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly, until the water evaporates. Cook until pork starts to brown in its rendered fat, about 10 minutes. Add onion and cook for 5 to 10 minutes more. Add minced garlic and cook until fragrant, about 1 minute.
Add black beans, cream of chicken soup, tomatoes, Hatch chiles, instant rice, corn, salsa, 1/4 cup water, 1/2 teaspoon salt, chili powder, cumin, black pepper, and 1/2 cup Cheddar cheese. Stir to combine.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Pour pork mixture into the prepared baking dish and bake until thoroughly warmed, 20 to 25 minutes. Remove from oven and top with remaining cheese. Let sit until cheese has melted.

Nutrition Facts : Calories 317.9 calories, Carbohydrate 28.1 g, Cholesterol 60.5 mg, Fat 12.1 g, Fiber 5.3 g, Protein 24.2 g, SaturatedFat 5.4 g, Sodium 1383.2 mg, Sugar 2.2 g

CUBAN-STYLE PORK AND RICE

Cuban-Style Pork and Rice image

Make and share this Cuban-Style Pork and Rice recipe from Food.com.

Provided by gailanng

Categories Pork

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 22

Ingredients

1/4 cup spanish paprika or 1/4 cup sweet Hungarian paprika
2 teaspoons minced garlic
1/4 cup fresh lime juice
2 tablespoons rum (optional)
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
2 teaspoons fresh oregano, chopped
1/2 teaspoon ground cumin
2 tablespoons olive oil
1 1/2 lbs boneless pork loin chops, cut into 1-inch cubes (1-inch thick)
1 tablespoon olive oil
2 cups chopped onions
2 tablespoons chopped garlic
2 cups arborio rice
3 cups canned low sodium chicken broth
1 cup drained canned diced tomato
1/4 teaspoon saffron thread
2 tablespoons capers, rinsed
1/2 cup fire-roasted red bell peppers or 1/2 cup jarred piquillo pepper, cut into strips
16 large shrimp, in their shells (optional)
2 cups frozen artichoke hearts, thawed (can sub 2 cups cooked fresh or thawed frozen green beans)
salt & freshly ground black pepper

Steps:

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.).
Preheat the oven to 350°F.
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.
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.
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.
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.
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.
To serve, stir the rice to incorporate all the ingredients and season to taste with salt and pepper.

Nutrition Facts : Calories 548.7, Fat 16.6, SaturatedFat 4.2, Cholesterol 76, Sodium 766.2, Carbohydrate 66.5, Fiber 5.6, Sugar 4.5, Protein 33.3

Tips:

For the tastiest Cuban pork, use a pork shoulder roast with a good amount of fat. This will help the meat stay moist and flavorful during cooking.
If you don't have a Dutch oven, you can use a large pot or slow cooker.
Be sure to use a good quality sofrito. This is a key ingredient that adds a lot of flavor to the dish.
Don't be afraid to add more or less chili powder, cumin, and oregano to taste. Adjust the seasonings until you get a flavor profile that you enjoy.
The black beans and yellow rice are great sides for Cuban pork, but you can also serve it with other sides, such as fried plantains or yuca fries.

Conclusion:

This Cuban pork recipe is a flavorful and satisfying dish that is perfect for a weeknight meal or a special occasion. The pork is slow-cooked until it is fall-apart tender, and the black beans and yellow rice are the perfect accompaniments. With a little planning, this dish is easy to make and sure to impress your family and friends.